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