Good morning we are going to share those Am looking for a spiced lemon-pepper chicken and sausage risotto recipe that is delicious The method of preparing it is very not difficult. Just need patience and persistence. So that spiced lemon-pepper chicken and sausage risotto has aroma and taste that able arouse appetite.

In order for the taste of spiced lemon-pepper chicken and sausage risotto, you need to do start from the type of ingredients, then selection of ingredients that are good to how to process and serve it. No need Confused if want to prepare spiced lemon-pepper chicken and sausage risotto delicious as long as you know the trick and how to make this dish able become serving very special.

Ingredients and seasonings required for prepare

1. Use 1 lb chicken thighs
2. Prepare 1 lb favorite sausage
3. Prepare 1 tbsp oil
4. Prepare 3 tbsp lemon pepper seasoning
5. Prepare 1 tbsp paprika
6. Prepare 3 cloves garlic, minced
7. Use 4 tbsp butter, halved
8. Take 1 onion diced
9. Prepare 5 cloves garlic, smashed
10. Take 1 1/2 cup arborio rice
11. Prepare 1/4 marsala (or other dry wine/sherry)
12. Use 4 cups chicken stock
13. Prepare 1 1/2 cups whole milk
14. Prepare 1 cup parmesean, grated
15. Use 1/4 cup parsley

Transfer the chicken, sausage and vegetables to a platter with a slotted spoon. Increase the heat to high and stir the parsley and cherry peppers and their liquid into the skillet; boil until. Add sausage and red bell pepper to hot pan. Add sausage broccolI, and red bell pepper to hot pan.

How 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
20. Done and ready to serve!

With the tip of a small, sharp knife, slit open the sausage casings. Crumble the meat into a wide, heavy skillet or Dutch oven, and set over medium heat. If the meat is not rendering enough fat to. • Heat a large drizzle of olive oil in a large pan over medium-high heat. Place stock in a saucepan and keep on low heat. Add leeks and garlic and sauté on medium-low until leeks are translucent.

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