Spiced Lemon-pepper Chicken and Sausage Risotto
Spiced Lemon-pepper Chicken and Sausage Risotto

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, spiced lemon-pepper chicken and sausage risotto. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Spiced Lemon-pepper Chicken and Sausage Risotto is one of the most well liked of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look fantastic. Spiced Lemon-pepper Chicken and Sausage Risotto is something which I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have spiced lemon-pepper chicken and sausage risotto using 15 ingredients and 19 steps. Here is how you cook that.

The ingredients needed to make Spiced Lemon-pepper Chicken and Sausage Risotto:
  1. Take 1 lb chicken thighs
  2. Get 1 lb favorite sausage
  3. Take 1 tbsp oil
  4. Get 3 tbsp lemon pepper seasoning
  5. Get 1 tbsp paprika
  6. Get 3 cloves garlic, minced
  7. Make ready 4 tbsp butter, halved
  8. Take 1 onion diced
  9. Make ready 5 cloves garlic, smashed
  10. Take 1 1/2 cup arborio rice
  11. Prepare 1/4 marsala (or other dry wine/sherry)
  12. Take 4 cups chicken stock
  13. Make ready 1 1/2 cups whole milk
  14. Take 1 cup parmesean, grated
  15. Prepare 1/4 cup parsley
Steps to make Spiced Lemon-pepper Chicken and Sausage Risotto:
  1. Preheat the oven to 350F
  2. Prepare the spice mix, combining the lemon pepper, paprika, and minced garlic
  3. Prep all your other ingredients
  4. Melt the oil (or your favorite fat) in a large dutch oven over medium-high heat
  5. Sear the chicken skin-side down and the sausage in the dutch oven.
  6. Sprinkle half the seasoning on top of the meat. Continue to sear for 3 min.
  7. Flip the meat to cook on the other side and sprinkle the remaining seasoning.
  8. Remove the meat from the dutch oven and set aside. Add the butter to the pan
  9. Scraping the bits up, when the butter is melted, add the onion and garlic and cook over medium until translucent.
  10. Deglaze the remainder of the pan with the marsala or whatever dry wine you have on hand.
  11. Add the rice and stir to coat. Toast the rice in the pan for 1 min
  12. Add the stock and 1 cup of the milk and stir. Reserve the remaining 1/2 cup for later. If you're inclined this is a great place to add 1/2 tsp of msg to really bump the savoryness up.
  13. Nestle the chicken and sausage back into the pan
  14. Bake covered 10 min
  15. Remove cover and continue to bake 20 min more.
  16. Remove the dutch oven from the oven and turn the broiler on.
  17. Remove the meat from the dutch oven and place on a tray sprayed with nonstick spray. Broil 5 min to crisp chicken and sausage
  18. Add the remaining milk, remaining butter, cheese, and parsley to the risotto and stir to combine
  19. Plate the rice, laying the sausage and chicken on top

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