[One Pot] Creamy Baked Risotto With Lemon & Pepper Chicken

Hello everybody, it's Louise, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, [One Pot] Creamy Baked Risotto with Lemon & Pepper Chicken. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This will be really delicious.

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To get started with this particular recipe, we have to first prepare a few components. You can have [One Pot] Creamy Baked Risotto with Lemon & Pepper Chicken using 19 ingredients and 10 steps. Here is how you cook that.

Based on Nagi's (RecipeTin Eats) recipe, customised and improved!

Ingredients and spices that need to be Take to make [One Pot] Creamy Baked Risotto with Lemon & Pepper Chicken:

1. 1/2 tbsp olive oil
2. 1 kg chicken thighs, skin on and bone in (5 pieces)
3. 1 lemon's rind
4. Black pepper
5. -
6. 2 tbsp butter
7. 4 garlic cloves, minced
8. 1 onion, finely diced
9. 1 1/2 cups risotto rice (arborio)
10. 1/2 cup white wine
11. 4 cups chicken broth (or stock)
12. 1 cup milk
13. 1/2 tsp salt
14. Black pepper
15. -
16. 1 cup freshly grated parmesan
17. 2 tbsp butter
18. 1 cup milk (warmed)
19. Fresh thyme leaves, finely chopped parsley, and chives

Steps to make to make [One Pot] Creamy Baked Risotto with Lemon & Pepper Chicken

1. Preheat oven to 180C/350F (fan) or 200C/390F (conventional).
2. 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.
3. 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.
4. Remove chicken onto a plate. Discard excess oil in the pan and wipe the pan with a paper towel.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.
10. Serve immediately, with fresh leaves and extra parmesan, if desired.

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So that is going to wrap this up for this special food Recipe of Quick [One Pot] Creamy Baked Risotto with Lemon & Pepper Chicken. Thanks so much for reading. I am confident you can make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!