Rapini Tomato Risotto with Roasted Poussin

Rapini Tomato Risotto with Roasted Poussin

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 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  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! 


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