ROAST DINNER WINNER

PAPRIKA ROAST CHICKEN WITH RISOTTO STUFFING A healthy roast dinner with a twist. Serves: 4. Prep: 15 mins. Cook: 1 hour 40 mins. INGREDIENTS 1 large whole chicken, 50g unsalted butter, softened, 1tsp smoked paprika, 1½ tsp salt, 1 onion, chopped, 1 stick celery, chopped, 2 cloves garlic, chopped, 250g risotto rice, 10g sage leaves, shredded, 100ml white wine, 1 very-low salt vegetable stock cube. METHOD 1. Preheat the oven to 200C, gas 6. 2. Place the chicken in a roasting tin. Mix 25g butter with the paprika and ½ tsp salt. Loosen the skin over the chicken breasts and spread on the butter. Roast for 1 hour 10 mins. 3. Meanwhile, melt the remaining butter in a frying pan and fry the onion, celery and garlic for 3-4 mins. Add the rice and sage then pour in the wine. Cook until absorbed. Transfer to a greased ovenproof serving dish. Dissolve the stock cube in 600ml boiling water and add to the rice with the remaining 1tsp salt. 4. Move the chicken to the bottom of the oven and place the risotto on top, cook for 30 mins until the rice is tender and the chicken is cooked throughout. Then drizzle some of the chicken juice over the risotto to serve.

Recipe from LoSalt, a natural salt alternative with 66 per cent less sodium.