Flavorful Chicken Basil Cream Risotto Gratin
#ChickenBreastRecipe #EasyRisotto #HomemadePasta #ChickenCreamGratin #BasilCreamRisotto
Introducing our delicious and satisfying Chicken Basil Cream Risotto Gratin, created simultaneously with a tomato oven pasta! This recipe utilizes canned chicken breast and a store-bought basil cream pasta sauce, making it easy for anyone to whip up an impressive risotto gratin. We’ve combined it with the crispiness of seasoned radish greens (yeolmu kimchi), sautéed mushrooms, and onions, then mixed in rice to create a creamy basil cream risotto. Finally, a generous topping of cheese is baked until golden and bubbly in the air fryer for a visually stunning and incredibly tasty dish. It’s perfect as a hearty meal or for a special home dining experience.
Main Ingredients- Canned Chicken Breast 160g (drained)
- Onion 1/3 (finely chopped)
- Button Mushrooms 3 (sliced)
- Seasoned Radish Greens (Yeolmu Kimchi) 4 Tbsp (adjust amount based on saltiness)
- Minced Garlic 2 Tbsp
- Basil Pesto Cream Pasta Sauce 210g
- Cooked Rice 3 cups (day-old or instant)
- Triple Shredded Cheese 3 Tbsp (e.g., Mozzarella, Cheddar blend)
- Parsley Flakes for garnish
Cooking Instructions
Step 1
Heat olive oil (3 Tbsp) in a wide pan over medium-low heat. Add minced garlic (2 Tbsp) and sauté until fragrant, creating a garlic-infused oil. Be careful not to burn the garlic.
Step 2
Finely chop the onion. Drain the canned chicken breast thoroughly and break it up with a fork to prevent clumping. Clean and slice the button mushrooms into bite-sized pieces.
Step 3
Add the chopped onion to the pan with the fragrant garlic and sauté until translucent. Once the onion is softened, add the sliced mushrooms and cook together. Then, add the broken-up chicken breast and finely chopped seasoned radish greens. Stir in dried basil (1 tsp), garlic herb salt (1 tsp), and black pepper (1 tsp) to enhance the flavors. (Optional: You can add 1 Tbsp of whiskey or white wine while sautéing for an extra layer of complexity.)
Step 4
Pour in the basil pesto cream pasta sauce (210g), dissolved chicken stock (1 tsp stock dissolved in 1/4 cup water), and green tea water (or plain water, 1 cup). Stir well to combine all ingredients and bring to a simmer.
Step 5
Once the sauce has slightly thickened, add the cooked rice (3 cups). Use a spatula to press down and mix the rice thoroughly into the sauce, ensuring each grain is coated. Continue to cook until it reaches a creamy risotto consistency. (Note: While traditional risotto is made from rice grains cooked in broth, this recipe uses cooked rice for simplicity.)
Step 6
Your creamy basil cream risotto is now ready! Since the seasoned radish greens are already salty, taste the risotto and adjust the seasoning with additional salt or herb salt as needed. Remember that adding rice can dilute the saltiness, so it’s crucial to taste and adjust the seasoning after incorporating the rice and reaching the desired risotto consistency.
Step 7
Transfer the finished basil cream risotto into an oven-safe dish or an air fryer-safe bowl. Generously sprinkle the triple shredded cheese (3 Tbsp) over the top, creating a cheesy blanket.
Step 8
Place the cheese-topped risotto in a preheated air fryer at 200°C (400°F) for about 6 minutes, or until the cheese is melted, golden brown, and bubbling. If using an oven, bake at 200°C (400°F) for 8-10 minutes. Garnish with a sprinkle of parsley flakes for a fresh finish. Your irresistible Chicken Basil Cream Risotto Gratin is now complete!
