Roast Chicken With Red Pepper Risotto

Name: Roast Chicken With Red Pepper Risotto
Ingredients: 2 3/4 lb whole chicken; 3 tbsp fresh thyme leaves, chopped; 3 tbsp fresh sage leaves, chopped; 3 tbsp butter; 1/2 lb button mushrooms, halved; 2 None onions, finely diced; 8.75 oz risotto rice; 3 cups vegetable stock; 1 lb red peppers, deseeded and sliced; 1 tsp smoked paprika; 1 tsp olive oil; 1/2 cup heavy cream; 1-2 tsp soy sauce

13 ingredients

3 steps

Ingredients

2 3/4 lb whole chicken
3 tbsp fresh thyme leaves, chopped
3 tbsp fresh sage leaves, chopped
3 tbsp butter
1/2 lb button mushrooms, halved
2 None onions, finely diced
8.75 oz risotto rice
3 cups vegetable stock
1 lb red peppers, deseeded and sliced
1 tsp smoked paprika
1 tsp olive oil
1/2 cup heavy cream
1-2 tsp soy sauce

Directions

1

Preheat oven to 400°F. Season chicken then rub with thyme and sage. Tie chicken legs and wings with butcher's twine. Rub 1 tbsp butter over chicken then place breast-side down in a roasting pan and roast for 20 mins. Add 1/2 cup water and turn chicken over. Roast for another 40-45 mins.
2

Meanwhile, heat remaining butter, add mushrooms and saute for 4-5 mins until golden. Remove from pan. Add onion and saute for 3-4 mins. Add rice and saute for 1-2 mins, stirring. Deglaze pan with enough stock to cover rice then add peppers and cook for 18-20 mins, gradually adding stock as liquid absorbs.
3

To serve, add mushrooms and paprika to risotto and cook for 2-3 mins. Season, then add olive oil, cream, and soy sauce. Transfer to a large serving plate and top with chicken. Serve.