Pumpkin Risotto with Sage Roasted Chicken

• 2 whole Chicken Breast Halves, With Bone In And Skin On
• 4 Tablespoons Unsalted Butter, Softened
• 3/4 teaspoons Chopped Fresh Sage
• Kosher Salt
• Freshly Ground Black Pepper
• 1- 1/4 cup Diced (1/4 Inch) Peeled, Seeded, Fresh Pumpkin (preferably From A Sugar Pumpkin)
• 4 cups Low Sodium Chicken Broth
• 2 sprigs Fresh Thyme, Plus More For Garnish
• 3 Tablespoons Extra Virgin Olive Oil
• 3/4 cups Finely Chopped Shallots
• 8 ounces, weight Arborio Rice
• 1 teaspoon Chopped, Fresh Thyme (or More To Taste)
• 1 Tablespoon Unsalted Butter
• 1 ounce, weight Grated Parmigiano-Reggiano (1/3 Cup)
• Sea Salt
• Freshly Ground Black Pepper
• Black Truffle Oil

1. For chicken: Preheat oven to 375 degrees (F).
2. Season the chicken with salt and pepper to taste.
3. Meanwhile, mix together the softened butter and chopped sage.
4. Rub the butter mixture all over the chicken breasts (including underneath the breast bone and under the skin).
5. Bake in a shallow baking pan for 30 to 40 minutes until the internal temperature is 160 degrees at the thickest part of the breasts.
6. Remove from the pan, lightly cover it with aluminum foil and let rest until cool enough to cut into bite sized pieces.
7. Set aside the cut-up chicken breast.
8. You will have some leftover after making the risotto.
9. For risotto: Cook diced pumpkin in a medium saucepan in simmering water until tender, two to three minutes.
10. Drain and set aside.
11. Bring chicken broth to a boil in a medium saucepan and keep at a low simmer.
12. Add fresh thyme sprigs.
13. Cook shallots in olive oil in a medium heavy saucepan (or risotto pan) over moderate heat, stirring occasionally, until softened, about two minutes.
14. Add rice and cook, stirring, one minute.
15. Add one cup of the simmering broth and cook at a strong simmer, stirring constantly, until broth is absorbed.
16. Continue simmering, adding broth one half cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is tender and creamy-looking but still al dente, about fifteen minutes total.
17. * You should have about one half cup of broth left.
18. Add in the cooked pumpkin, cooked chicken breast (I added about one cup), chopped fresh thyme (to taste).
19. Add another one half cup of broth and stir constantly until almost all is absorbed.
20. Add butter and grated Parmesan cheese.
21. Stir until cheese is melted.
22. Taste for seasonings.
23. Serve immediately.
24. Drizzle with truffle oil (optional) and garnish with fresh thyme sprigs.

chicken, unsalted butter, kosher salt, freshly ground black pepper, sugar, chicken broth, thyme, olive oil, shallots, rice, thyme, butter, salt, freshly ground black pepper, truffle oil

Taken from tastykitchen.com/recipes/main-courses/pumpkin-risotto-with-sage-roasted-chicken/ (may not work)