Creamy Risotto with Paprika and Lemon Pepper

Name: Creamy Risotto with Paprika and Lemon Pepper
Total time: 2400 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 1/2 Tbsp Lemon Pepper; 1/2 Tbsp Paprika; 4 Cloves Garlic (minced); 4 Tbsp Butter; 1 Onion (diced); 1 1/2 cups Arborio Rice; 1/4 Cup Dry White Wine; 4 Cups Chicken Broth; 1 1/2 Cups Milk; 1/2 Cup Mozzarella (grated); 1/2 Cup Parmesan (grated)

Grill-Master @grill_master

This is an excellent creamy Risotto, that takes little effort and 1 pan. This will be a favorite for all.

Grill-Master @grill_master

This is an excellent creamy Risotto, that takes little effort and 1 pan. This will be a favorite for all.

Saved

Ingredients

40 mins

6 servings

1 1/2 TbspLemon Pepper
1/2 TbspPaprika
4 ClovesGarlic (minced)
4 TbspButter
1Onion (diced)
1 1/2 cupsArborio Rice
1/4 CupDry White Wine
4 CupsChicken Broth
1 1/2 CupsMilk
1/2 CupMozzarella (grated)
1/2 CupParmesan (grated)

Saved

Steps

40 mins

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.