Heat the oven to 190°C/400°F. Place the chicken in an oven proof dish with high sides. Toss the sun dried tomatoes, bread, parmesan, olive oil, pine nuts, basil and garlic together in a bowl. Add half the oregano then season well and stuff into the chicken cavity.
Rub the chicken with the cayenne pepper and the rest of the oregano and sprinkle with plenty of salt and pepper. Drizzle with olive oil then place in the oven and roast for an hour.
Pour the risotto rice into the dish around the chicken and then add the stock and return the whole thing to the oven for 30 minutes until the rice is cooked and the chicken juices run clear. Add a little extra stock of water if the rice looks too dry.
Serve the chicken with the risotto, stuffing and a green salad if desired.
Nutrition information is an estimate and will vary depending on the exact ingredients used.