Basil Cream Risotto

Name: Basil Cream Risotto
Yield: 610 g
Ingredients: chicken stock 5 g; onion 35 half(1/2) piece; basil pesto 15 g; cheddar cheese 20 serving; mixed grain rice 120 g; Almond Breeze Unsweetened 300 ml; minced garlic 5 teaspoon; Jayeon Silrok Cube Chicken Breast Original 100 g; unsalted butter 10 piece

569 kcal

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Ingredients

Main ingredients

chicken stock 5 g
onion 0.5 half(1/2) piece
basil pesto 15 g
cheddar cheese 1 serving
mixed grain rice 120 g
Almond Breeze Unsweetened 300 ml
minced garlic 1 teaspoon
Jayeon Silrok Cube Chicken Breast Original 100 g
unsalted butter 1 piece

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 54.64 g 38%

Protein 26.57 g 19%

Fat 27.73 g 43%

Serving size 610g

Cooking steps

1

Chop basil leaves and onion.
2

Heat olive oil in a pan and sauté the onion.
3

Add the rice and stir-fry for 2-3 minutes.
4

Pour in white wine and let it reduce.
5

Add warm chicken stock gradually, cooking the rice as you go.
6

Mix in heavy cream, Parmesan cheese, and basil leaves.
7

Season with salt and pepper to taste.
8

Serve on a plate and garnish with basil leaves and cheese.

Basil Cream Risotto

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