Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, creamy risotto with paprika and lemon pepper. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

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Creamy Risotto with Paprika and Lemon Pepper is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Creamy Risotto with Paprika and Lemon Pepper is something which I have loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can have creamy risotto with paprika and lemon pepper using 11 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Creamy Risotto with Paprika and Lemon Pepper:

1. Take 1 1/2 Tbsp Lemon Pepper
2. Take 1/2 Tbsp Paprika
3. Prepare 4 Cloves Garlic (minced)
4. Take 4 Tbsp Butter
5. Prepare 1 Onion (diced)
6. Get 1 1/2 cups Arborio Rice
7. Prepare 1/4 Cup Dry White Wine
8. Make ready 4 Cups Chicken Broth
9. Take 1 1/2 Cups Milk
10. Prepare 1/2 Cup Mozzarella (grated)
11. Make ready 1/2 Cup Parmesan (grated)

Add rice and stir until the grains turn from white to translucent. Add chicken broth, milk, salt and pepper. Measure the lemon juice and add water to make ¼ cup of liquid and add it to the pot. Add the parmesan cheese and a generous pinch of kosher salt and stir to combine everything thoroughly.

Instructions to make Creamy Risotto with Paprika and Lemon Pepper:

1. Preheat oven to 350 ˚ F
2. Add first 5 ingredients to oven-proof frying pan. Sautee until onions are translucent, approximately 3 minutes.
3. Add the rice and stir, continue cooking for 2 more minutes.
4. Add the white wine and cook until most of the wine has evaporated, approximately 2 minutes.
5. Add the chicken broth and 1 cup of milk. Bring to a simmer. Cover and place in oven. Bake for 20 minutes.
6. Remove cover and continue baking for 10 more minutes. Remove from oven.
7. Add the remaining 1/2 Cup of milk, and both cheeses. Stir and serve immediately.

Measure the lemon juice and add water to make ¼ cup of liquid and add it to the pot. Add the parmesan cheese and a generous pinch of kosher salt and stir to combine everything thoroughly. In a large oven-proof pot, heat olive oil on medium heat. Season both sides of the chicken and place in the pot skin side down. Cook for three minutes, turn the heat up to medium high and cook for an additional two minutes (or until browned).

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