Pin a Day: One Pot Creamy Risotto with Lemon Pepper Chicken

Fall means warm and hearty meals.  It's time for me to start embracing that in my cooking with hopes that the weather may start to follow suit.  On Friday, I tried this One Pot Creamy Risotto with Lemon Pepper Chicken.   While it was pretty tasty, it was also a little bit of a fail, as I apparently forgot to buy or assumed I already had some pretty important ingredients.  I did not have lemon pepper seasoning or parmesan cheese, so I had to make due with what I had.  Also, for the amount of effort this dish took, despite only using one pot, Mike felt that my old standard chicken and rice casserole was better.  I started by preheating the oven to 350 and seasoning my chicken with poultry seasoning.  I heated up some oil in my Le Creuset pot and cooked the chicken thighs for about 4 minutes on each side.  I set the chicken aside and wiped out the pot.  Next, I added butter, onion and garlic to the pot and cooked for a few minutes until the onions were translucent.  I added in the arborio rice and cooked it for about 2 minutes.  I didn't have white wine for cooking, so I used some water and cooked it another few minutes until it was soaked up.  Then, I added in chicken broth, milk, salt and pepper, stirred and topped with the chicken thighs.  I put the lid on and put the pot in the oven.  I made sure to use my cast iron, as it can go from stovetop to oven, unlike many other pots.  I let the dish cook for 20 minutes covered, uncovered it and let it cook another 10 minutes.  I pulled it out of the oven, removed the chicken, added in milk and a little bit of leftover parmesan from another meal, added the chicken back and we were ready to serve.  The flavor of the chicken and rice was pretty tasty, but maybe a little bland without the lemon pepper and very much parmesan cheese.  It was nice to try another one pot dish, but I have a feeling that I will not be repeating this any time soon.