Name: Parmesan Garlic Risotto with Lemon Crusted Chicken
Prep time: 12 min
Cook time: 45 min
Total time: 57 min
Ingredients: 3 tablespoons Lemon Pepper Seasoning; 1 large onion, finely diced; 1 cup freshly grated parmesan; 2 tablespoons butter; Fresh thyme leaves for garnish; 4 garlic cloves, minced; 1½ cups risotto rice (arborio); ½ cup white wine; 1 1/2 cups low-fat milk; 4 cups chicken broth; ½ teaspoon salt; Ground black pepper to taste; 2 lb / 1 kg bone-in, skin-on chicken thighs (5 pieces); 1 tablespoon olive oil

Risotto Dish

My risotto looks too dry, what did I do wrong?

Do I really need to stir the risotto constantly?

Can I use low-fat or non-dairy milk instead of stock?

What is the right texture for a perfectly cooked risotto?

Is it necessary to add cheese and butter at the end?

Enjoy a creamy, garlicky Parmesan risotto crowned with juicy lemon-pepper chicken in this one-pot wonder. With delectable flavors enhanced by roasting the chicken directly on the rice, you'll savor a dish that speaks of comfort and convenience.

Milk

Seasonings

gram

lemon pepper

Fresh Vegetables

onion

Cheese

grated parmesan cheese

Butter & Margarine

butter

fresh thyme

garlic

Grains & Rice

arborio rice

Wine

milliliter

white wine

1% lowfat milk

Stocks & Broths

chicken broth

salt

black pepper

Poultry

bone in chicken thigh

Oils

olive oil

Water

Calories

Dietary Fiber

Carbohydrates

Trans fatty acids

Copper

Minerals

Selenium

Vitamin C

Vitamins

Vitamin K

Thiamin (B1)

Vitamin B6

Riboflavin (B2)

Alpha-carotene

Vitamin A

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

Magnesium

Manganese

Niacin (B3)

Pantothenic acid (B5)

Beta-carotene

Protein

Sugar

Cholesterol

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Iron

Phosphorus

Potassium

Sodium

Zinc

Choline

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Delight in a healthy and scrumptious meal with this Creamy Corn and Zucchini Risotto. This vegan, gluten-free, dairy-free, and soy-free dish is perfect as an entrée or side dish for lunch or dinner. Made with a handful of simple ingredients, it's an easy-to-follow recipe that's truly satisfying!

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Parmesan Garlic Risotto with Lemon Crusted Chicken

Baking Goods

Produce

Dairy

Pasta, Sauces, Grain

Beverages

Meal

Meat & Seafood

https://s3.amazonaws.com/grocery-project/recipe_images/parmesan-garlic-risotto-with-lemon-crusted-chicken-2724940-3.jpeg

Rub the chicken thighs evenly with lemon pepper seasoning.

Heat the olive oil over medium heat in a large ovenproof pan.

Place the chicken in the pan, skin side down, and cook for 5 minutes until browned.

Turn and cook for another 3 minutes. Then remove chicken onto a plate.

Melt the butter in the same pan. Add minced garlic and diced onion, cooking until the onion becomes translucent.

Add the risotto rice to the pan, stirring until the grains turn translucent.

Pour in the white wine and continue to stir until the wine is mostly evaporated.

Mix in the chicken broth, 1 cup of milk, salt, and pepper, bringing it to a simmer.

Once simmering, return the chicken thighs to the pan, nestling them on top of the rice.

Cover the pan tightly with a lid or foil and transfer to the preheated oven.

Bake with the lid on for 20 minutes, then remove the lid and bake for an additional 10 minutes.

Remove from oven, transfer the chicken to a plate, and stir in the remaining 1/2 cup of milk.

Add the Parmesan to the risotto, stirring until combined.

Place the chicken back on top of the risotto.

Serve straight from the pot, garnished with fresh thyme leaves.

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