There’s something truly special about dishes that combine elegance with comfort — the kind of food that feels indulgent but still wholesome. This chicken roulade with halloumi and spinach, served over a wild mushroom risotto with a touch of truffle oil, is exactly that.
The idea behind this dish is simple: balance. The chicken roulade brings structure and protein — golden, juicy, and tender — while the halloumi inside adds a savoury richness and a beautiful contrast of texture. The fresh spinach offers colour and a gentle earthiness that ties everything together.
The wild mushroom risotto underneath completes the story. Creamy and deeply aromatic, it’s infused with the natural umami of mushrooms and finished with a hint of truffle oil that lifts every bite. Together, these elements create a dish that feels like something you’d order in a fine dining restaurant, yet it’s completely achievable in your own kitchen.
What I love most about this plate is its versatility. It’s perfect for a special dinner, a weekend indulgence, or when you simply want to cook something that reminds you why you love being in the kitchen. It’s not about speed — it’s about care, patience, and layering flavours with purpose.
When plating, I like to slice the roulade into even medallions and lay them gently over the risotto, letting the textures speak for themselves. A drizzle of truffle oil at the end brings everything together — subtle, aromatic, and elegant.
🍽️ Recipe
Serves: 2
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Ingredients
For the Chicken Roulade:
- 2 large chicken breasts, butterflied and flattened
- 80g halloumi cheese, sliced thin
- A handful of baby spinach
- Salt & freshly ground black pepper
- 1 tbsp olive oil
- 10g butter
Wild Mushroom Risotto:
- 1 tbsp olive oil
- 1 tbsp butter
- 1 shallot, finely chopped
- 1 garlic clove, minced
- 150g arborio rice
- 100ml dry white wine
- 500ml chicken or vegetable stock, kept warm
- 120g mixed wild mushrooms, sliced
- 20g Parmesan cheese, grated
- 1 tsp truffle oil (to finish)
- Fresh parsley (optional, for garnish
🔪 Method
1. Prepare the Chicken Roulade:
- Place each chicken breast between parchment paper and gently pound to an even thickness.
- Season with salt and pepper on both sides.
- Layer the halloumi and spinach evenly in the center, then roll tightly. Secure with toothpicks or butcher’s twine.
- Heat olive oil and butter in a pan over medium heat. Sear the roulades until golden brown on all sides.
- Transfer to a preheated oven at 180°C for 15–18 minutes, until cooked through.
- Let rest for 5 minutes before slicing into medallions.
2. Make the Risotto:
- In a saucepan, heat olive oil and butter. Add the shallot and garlic, cooking until translucent.
- Add the rice and toast for 1–2 minutes until lightly coated and glossy.
- Pour in the white wine, stirring until fully absorbed.
- Gradually add the warm stock, one ladle at a time, stirring continuously. Wait until the liquid is absorbed before adding more.
- After about 15 minutes, add the mushrooms and continue stirring until the risotto becomes creamy and the rice is just al dente (around 18–20 minutes total).
- Stir in the Parmesan and finish with truffle oil.
3. To Serve:
- Spoon the risotto onto the center of each plate.
- Arrange slices of the chicken roulade on top.
- Garnish with a few parsley leaves and a light drizzle of truffle oil for aroma.
🧮 Nutritional Information (per serving)
- Calories: ~610 kcal
- Protein: 48g
- Carbohydrates: 36g
- Fat: 29g
- Fiber: 3g
- Sugar: 2g
👨🍳 Chef’s Note
For me, this dish is all about balance and timing. The chicken roulade needs care, not rush. Let it rest, let it breathe, and it’ll reward you with tenderness and flavour in every bite. When you pour that truffle-scented risotto onto the plate, you’ll feel that moment where everything just comes together — the aroma, the texture, the harmony.
Cooking like this reminds me why I started Food by Florin in the first place — to share dishes that inspire calm, focus, and a genuine love for good food made with intention.