[One Pot] Creamy Baked Risotto With Lemon & Pepper Chicken
Hey everyone, it's Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, [One Pot] Creamy Baked Risotto with Lemon & Pepper Chicken. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
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To begin with this particular recipe, we have to first prepare a few ingredients. You can cook [One Pot] Creamy Baked Risotto with Lemon & Pepper Chicken using 19 ingredients and 10 steps. Here is how you can achieve that.
Based on Nagi's (RecipeTin Eats) recipe, customised and improved!
Ingredients and spices that need to be Make ready to make [One Pot] Creamy Baked Risotto with Lemon & Pepper Chicken:
- 1/2 tbsp olive oil
- 1 kg chicken thighs, skin on and bone in (5 pieces)
- 1 lemon's rind
- Black pepper
- -
- 2 tbsp butter
- 4 garlic cloves, minced
- 1 onion, finely diced
- 1 1/2 cups risotto rice (arborio)
- 1/2 cup white wine
- 4 cups chicken broth (or stock)
- 1 cup milk
- 1/2 tsp salt
- Black pepper
- -
- 1 cup freshly grated parmesan
- 2 tbsp butter
- 1 cup milk (warmed)
- Fresh thyme leaves, finely chopped parsley, and chives
Steps to make to make [One Pot] Creamy Baked Risotto with Lemon & Pepper Chicken
- Preheat oven to 180C/350F (fan) or 200C/390F (conventional).
- Chicken:
Coat chicken with Lemon Pepper Seasoning, using most of it on the skin. Heat olive oil over medium heat in a large oven proof fry pan. - Place the chicken in the pan skin side down. Cook for 3 minutes then turn the heat up to medium high and cook for a further 2 minutes or until browned. Turn and cook for 3 minutes.
- Remove chicken onto a plate. Discard excess oil in the pan and wipe the pan with a paper towel.
- Risotto:
Return the pan to the stove, still on medium high.
Melt butter in the pan. Add garlic and onion and cook for 2 minutes or until onion is translucent. - Add rice and stir until the grains turn from white to translucent. Add wine and cook for 1 to 2 minutes, or until the wine is mostly evaporated.
- Add chicken broth, milk, salt and pepper. Bring to a simmer on the stove. Give it a quick stir then place the chicken on top of the rice (pour juices on the plate in too). Then place a lid (or foil) on the pan and transfer to the oven.
- Bake for 20 minutes with the lid on. Remove the lid and return to the oven for another 10 minutes, or until the rice is firm but just cooked (not mushy!) and the chicken is crispy.
- Remove the chicken from the rice. Stir through Risotto finishes, using the milk to get the risotto to a creamy consistency.
Return chicken on top. - Serve immediately, with fresh leaves and extra parmesan, if desired.
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