Customer Care 1-800-667-8280

Split-Roasted Cornish Hens on Mixed Mushroom Risotto

6 servings


No Added Sugars

Nutritional Facts Per Serving

44.9 g
45 g
1.7 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 750
  • Fat 41.4 g
    • Saturated   12.7 g
    • + Trans 
  • Cholesterol 210 mg
  • Sodium   943 mg
  • Carbohydrate 45 g
    • Fibre   1.7 g
    • Sugars  
  • Protein 44.9 g
    • Vitamin A 10 %
    • Vitamin C 5 %
    • Calcium 15 %
    • Iron 29 %


Preheat the oven to 375 degrees F. With kitchen shears or a knife, cut along either side of each hen's backbone and remove. Press the hens flat, skin-side down. Cut each in half down the middle of the breast bone. Place the hen halves skin-side up in a roasting pan. Combine the garlic, butter and sage in a small bowl, brush on the hens. Season with salt and pepper. Roast 45-50 minutes, or until cooked through.

Meanwhile, heat 2 Tbsp. of the oil for the risotto in a pot set over medium heat. Add onion and cook until tender. Add the rice and cook, stirring, until it achieves a nutty, toasted aroma, about 2-3 minutes. Add the wine. Adjust temperature so that the liquid gently simmers. Cook until the wine is almost fully absorbed by the rice. Add 1 cup of stock, stirring and cooking until is almost fully absorbed. Add remaining stock 1 cup at a time, cooking and stirring until it is almost fully absorbed each time. As you do this, heat the remaining oil in a large skillet over medium heat. Add the mushrooms and cook, stirring, until tender, about 5 to 6 minutes, then remove from the heat. When the rice is tender, mix in the mushrooms, cheese, sage, salt and pepper and heat through. Divide and spoon the risotto in 6 bowls or plates. Top each with a half Cornish hen. Garnish, if desired, with sprigs of fresh sage and serve.

Serving Suggestions

Serve this full-flavoured dish with a simply prepared green vegetable, such as steamed or boiled broccoli, broccolini or asparagus, drizzled with olive oil and lemon juice, or slices of zucchini sautéed in olive oil and flavoured with garlic.

Related Recipes