Roast Chicken With Red Pepper Risotto Recipe

Name: Roast Chicken With Red Pepper Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 400u00b0F. 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.

1033

kcal

Calories

Fat

Carbs

110

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 3/4 lb whole chicken, 3 tbsp fresh thyme leaves, chopped, 3 tbsp fresh sage leaves, chopped, 3 tbsp butter, and more.

Yes, Roast Chicken With Red Pepper Risotto falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roast Chicken With Red Pepper Risotto

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