One Pot Creamy Parmesan Garlic Risotto with Lemon Pepper Chicken


½ tbsp olive oil
2 lb / 1kg chicken thighs, skin on and bone in (5 pieces) (Note 1)
2 – 3 tbsp Lemon Pepper Seasoning (Note 2)

2 tbsp butter
4 garlic cloves, minced
1 onion, finely diced
1½ cups risotto rice (arborio)
½ cup white wine, any (or stock or water)
4 cups chicken broth (stock)
1 cup milk (I use low fat)
½ tsp salt
Black pepper

Risotto Finishes:
1 cup freshly grated parmesan (lightly packed)
2 tbsp butter
½ to 1 cup milk (preferably warmed)
Fresh thyme leaves, or finely chopped parsley, chives or oregano (optional)


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