Roast Chicken With Red Pepper Risotto - cooking recipe

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
Preparation
    Preheat oven to 400\u00b0F. 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.
    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.
    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.

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