Recipe of Award-winning Spiced Lemon-pepper Chicken and Sausage Risotto

Spiced Lemon-pepper Chicken and Sausage Risotto.

Spiced Lemon-pepper Chicken and Sausage Risotto

Hello everybody, hope you are having an amazing day today. Today, we're going to make a distinctive dish, spiced lemon-pepper chicken and sausage risotto. It is one of my favorites. For mine, I'm gonna make it a bit tasty. This will be really delicious.

Spiced Lemon-pepper Chicken and Sausage Risotto is one of the most well liked of recent trending foods on earth. It's simple, it is quick, it tastes yummy. It's enjoyed by millions daily. They are fine and they look fantastic. Spiced Lemon-pepper Chicken and Sausage Risotto is something that I have loved my whole life.

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

The ingredients needed to make Spiced Lemon-pepper Chicken and Sausage Risotto:

{Get 1 lb of chicken thighs.
{Get 1 lb of favorite sausage.
{Take 1 tbsp of oil.
{Take 3 tbsp of lemon pepper seasoning.
{Prepare 1 tbsp of paprika.
{Prepare 3 cloves of garlic, minced.
{Make ready 4 tbsp of butter, halved.
{Get 1 of onion diced.
{Prepare 5 cloves of garlic, smashed.
{Get 1 1/2 cup of arborio rice.
{Take 1/4 of marsala (or other dry wine/sherry).
{Prepare 4 cups of chicken stock.
{Make ready 1 1/2 cups of whole milk.
{Make ready 1 cup of parmesean, grated.
{Get 1/4 cup of parsley.

Steps to make Spiced Lemon-pepper Chicken and Sausage Risotto:

Preheat the oven to 350F.
Prepare the spice mix, combining the lemon pepper, paprika, and minced garlic.
Prep all your other ingredients.
Melt the oil (or your favorite fat) in a large dutch oven over medium-high heat.
Sear the chicken skin-side down and the sausage in the dutch oven..
Sprinkle half the seasoning on top of the meat. Continue to sear for 3 min..
Flip the meat to cook on the other side and sprinkle the remaining seasoning..
Remove the meat from the dutch oven and set aside. Add the butter to the pan.
Scraping the bits up, when the butter is melted, add the onion and garlic and cook over medium until translucent..
Deglaze the remainder of the pan with the marsala or whatever dry wine you have on hand..
Add the rice and stir to coat. Toast the rice in the pan for 1 min.
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..
Nestle the chicken and sausage back into the pan.
Bake covered 10 min.
Remove cover and continue to bake 20 min more..
Remove the dutch oven from the oven and turn the broiler on..
Remove the meat from the dutch oven and place on a tray sprayed with nonstick spray. Broil 5 min to crisp chicken and sausage.
Add the remaining milk, remaining butter, cheese, and parsley to the risotto and stir to combine.
Plate the rice, laying the sausage and chicken on top.

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