Comments on: Crispy Chicken Thigh with Roasted Cauliflower Risotto

By: Ashley Rodriguez

Ashley Rodriguez — Fri, 17 Mar 2017 15:55:16 +0000

So glad you like it! Thanks for stopping by.

By: Json Example

Json Example — Fri, 17 Mar 2017 01:31:16 +0000

It’s very wwonderful!!!

By: Ashley Rodriguez

Ashley Rodriguez — Mon, 13 Mar 2017 18:10:47 +0000

I’m fighting so hard to post more and more and more cauliflower recipes. There are just so many good ones.

By: Claudia

Claudia — Sun, 12 Mar 2017 12:01:11 +0000

I never thought of frying parsley, but I LOVE butter fried sage. The butter browns, and the leaves get crispy. Can’t wait to try this. And cauli risotto? Genius! Your whole roasted cauli for your birthday was my introduction to all things cauli. Thanks so very much!

By: Marisa Franca @ All Our Way

Marisa Franca @ All Our Way — Sat, 04 Mar 2017 20:04:03 +0000

Wonderful pairing. Hubby and I make it date night every night. I know it sounds boring but we love working in the kitchen together than sitting down and enjoying what we made. Oh, and we do sip on our wine as we are preparing our culinary delight. 🙂

By: Ashley Rodriguez

Ashley Rodriguez — Sat, 04 Mar 2017 19:16:35 +0000

I LOOOOOOOOVE reading this. This is why I do what I do. And you know I get it. I adore my husband but sometimes I need the delight and promise of soul satisfying food to lure me into the kitchen. Totally worth it.

By: Ashley Rodriguez

Ashley Rodriguez — Sat, 04 Mar 2017 19:01:36 +0000

That sounds delicious. You know, I would serve this chicken on a bed of that roasted cauliflower that would be a lovely alternative. Or you could totally use cauliflower rice but you’d have to prepare it differently as it would mush. Maybe if you “rice” the cauliflower then roast those lovely little bits in the oven until they get a good bit of color then serve that in place of the risotto. Sounds pretty great to me!

By: Ashley Rodriguez

Ashley Rodriguez — Sat, 04 Mar 2017 18:14:16 +0000

You know I actually think it’d be still totally delicious without the cheese. You’ll need to add more salt to compensate for the saltiness the cheese adds but it’ll still be lovely I’m sure.

By: Michelle

Michelle — Fri, 03 Mar 2017 23:58:40 +0000

Can you think of an alternative to the cheese in this recipe? Something tells me risotto isnt it’s full glory without it? Or perhaps omitting it wouldn’t take too much away from the texture and taste?

By: jill polsby

jill polsby — Fri, 03 Mar 2017 20:25:40 +0000

And then there’s the crispy chicken thighs on the williams-sonoma website. Brown the skin, put in the oven with lemon slices on top, cook, sprinkle on some marjoram, let sit – omg! Would love to know if there’s a way to make the “risotto” without the rice…..could minced up cauliflower “fake” it in any way or would it just turn out mushy???

By: Maria

Maria — Fri, 03 Mar 2017 19:23:31 +0000

Crispy chicken skin, yum!! And love risotto. This looks fabulous. Especially that crispy chicken! Its such a simple thing, but I always forget about crisping up some chicken thighs for dinner!! Especially with all those awesome spring veggies coming into season;)

By: Allyson (Considering The Radish)

Allyson (Considering The Radish) — Fri, 03 Mar 2017 18:17:37 +0000

My husband and I started doing date night a few months ago thanks to your book. The other day we were texting about what we wanted to do, and I just kept repeating the question “But what do you want to eat?”. All that’s to say, I understand exactly where the food nerd comes in.

This risotto looks fantastic. I’ve never seen risotto and chicken together, but this looks unreal. And the fried parsley idea is genius.

By: Candace

Candace — Fri, 03 Mar 2017 18:02:09 +0000

Thank you!! Can’t wait to try this recipe 😀

By: Ashley Rodriguez

Ashley Rodriguez — Fri, 03 Mar 2017 18:01:27 +0000

Oh my goodness! Good catch. Thank you. Fixed now. You want to stir in the roasted cauliflower with the cheese – at the end.

By: Candace

Candace — Fri, 03 Mar 2017 17:58:16 +0000

Hi! This looks AMAZING. I didn’t see in the recipe when/where you should add the cauliflower to the risotto. Is it on the side or mixed in? I apologize if I have simply overlooked it.