So I ordered these wonderful free range semi boneless spring chickens called poussin and since it’s not really grilling season where I live, I thought I would just roast them in the oven. I normally would just throw some potatoes and onions on the roasting pan along with the poussin; but this time I decided to to make use of some organic rapini and tomatoes that I had and make a yummy risotto! So there you have it; the culinary story of my Rapini Tomato Risotto with Roasted Poussin! For the poussin, a simple baking sheet will work perfectly; roast them on high along with onions and seasoned with herbes de Provence and a dash of tandoori spice blend! For the risotto, I am partial to carnaroli rice but arborio is good too, just don’t skimp on the butter and cheese!
Enjoy my Rapini Tomato Risotto with Roasted Poussin with a crisp fresh green salad and dry wine of your choice!
Roasted Poussin 
4-6 free range semi boneless poussin( spring chicken) D’Artagnon has them
Generous extra virgin olive oil
Salt and pepper to taste
2 tablespoons herbes de Provence
Sprinkling of tandoori masala spice blend, Frontier
8-10 small cippolini onions, peeled and left whole
1/2 cup medium dry sherry
Preheat oven to 400 degrees Fahrenheit
Place the poussin on a large sheet pan
Scatter onions all around them
Season with salt, pepper and spices
Dredge with generous amount of olive oil and the sherry
Pop into the oven and roast for 1&1/2 hours, turning the poussin over midway
When cooked through and very brown, remove from oven, let rest before serving
Rapini Tomato Risotto 
1/4 cup extra virgin olive oil
1 onion, peeled and chopped
4 garlic cloves, peeled and sliced
Dash of red pepper flakes
Salt and pepper to taste
1&1/2 cups carnaroli rice
1/2 cup medium dry sherry
2 cans grape tomatoes in juice, also called baby romas
1 teaspoon dried oregano leaves
1 bunch organic rapini(broccoli rabe), chopped
3 cups boiling water, use in increments
2 cups grated parmesan cheese
3 tablespoons unsalted butter
1/2 bunch organic parsley, roughly chopped for garnish
In a large chef’s pan, heat the oil to medium high
Stir in onion, garlic, salt and both peppers, cook until softened
Add the rice, cook until rice is pearly, about a minute
Stir in the sherry and when absorbed add in the tomatoes and oregano
Add in the rapini and one cup of boiling water, cook until absorbed
Repeat with the next two cups of water adding one cup at a time
When all liquid is absorbed and rice is fully cooked, remove from heat
Now stir in the cheese and butter and top with parsley
Serve the risotto with roasted poussin, chicken or protein of choice
My Rapini Tomato Risotto is wonderful as a main vegetarian entrée as well!
Enjoy
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