Pumpkin Risotto with Sage Roasted Chicken and a visit to Burt’s Farm in the North Georgia Mountains

For chicken:
Preheat oven to 375 degrees. Season the chicken with salt and pepper. Meanwhile, mix together the softened butter and chopped sage. Rub the butter mixture all over the chicken breasts (including underneath the breast bone and under the skin). Bake in a shallow baking pan for thirty to 40 minutes until the temperature is 160 degrees at the thickest part of the breasts. Remove from the pan, lightly cover with aluminum foil and let rest until cool enough to cut into bite sized pieces. Set aside the cut-up chicken breast. You will have some leftover after making the risotto.

For risotto:
Cook diced pumpkin in a medium saucepan in simmering water until tender, two to three minutes. Drain and set aside.

Bring chicken broth to a boil in a medium saucepan and keep at a low simmer. Add fresh thyme sprigs. Cook shallots in olive oil in a medium heavy saucepan (or risotto pan) over moderate heat, stirring occasionally, until softened, about two minutes. Add rice and cook, stirring, one minute. Add one cup simmering broth and cook at a strong simmer, stirring constantly, until broth is absorbed. 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. * You should have about one half cup of broth left.

Add in the cooked pumpkin, cooked chicken breast (I added about one cup), chopped fresh thyme (to taste). Add another one half cup of broth and stir constantly until almost all is absorbed. Add butter and grated Parmesan cheese. Stir until cheese is melted. Taste for seasonings.

Serve immediately. Drizzle with truffle oil (optional) and garnish with fresh thyme sprigs.