Korean-Style Kimchi Risotto

Ingredients

While traditional Italian risotto is made with Arborio rice and flavored with ingredients like Parmesan cheese and white wine, this Korean adaptation incorporates kimchi, gochujang (Korean chili paste), and sesame oil for a distinctively Korean twist. The addition of these ingredients adds a spicy and umami-rich flavor profile to the dish. We alse have the original recipe for Risotto, so you can check it out.

• 2 cups (470ml) chicken or vegetable broth 2 cups (470ml) chicken or vegetable broth
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 cup (200g) Arborio rice 1 cup (200g) Arborio rice
• 1/2 cup (120ml) dry white wine (optional) 1/2 cup (120ml) dry white wine (optional)
• 1 cup (240g) kimchi, chopped 1 cup (240g) kimchi, chopped
• 1 tablespoon gochujang (Korean chili paste) 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro or green onions, for garnish Fresh cilantro or green onions, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 3g
• Carbohydrates (total, sugars): 60g, 4g
• Protein: 9g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a saucepan, heat the chicken or vegetable broth over medium heat until hot. Keep it warm on low heat.
2. 2.
   In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.
3. 3.
   Add the Arborio rice to the skillet and stir well to coat the grains with oil. Cook for 1-2 minutes, until the rice becomes slightly translucent.
4. 4.
   If using, pour in the white wine and cook until it is absorbed by the rice.
5. 5.
   Begin adding the warm broth to the skillet, one ladleful at a time, stirring constantly. Allow each ladleful of broth to be absorbed before adding the next. Continue this process until the rice is cooked al dente, which should take about 20 minutes.
6. 6.
   Stir in the chopped kimchi, gochujang, and sesame oil. Cook for an additional 2-3 minutes, until the kimchi is heated through.
7. 7.
   Remove the skillet from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
8. 8.
   Serve the Kimchi Risotto hot, garnished with fresh cilantro or green onions.

Treat your ingredients with care...

• Kimchi — Use well-fermented kimchi for the best flavor. If you prefer a milder taste, rinse the kimchi before chopping.
• Gochujang — Adjust the amount of gochujang according to your spice preference. Add more for extra heat or reduce for a milder flavor.
• Parmesan cheese — For a vegan version, substitute with nutritional yeast or a vegan cheese alternative.

Tips & Tricks

• Stir the risotto constantly to release the starch from the rice, resulting in a creamy texture.
• Taste the risotto as you go and adjust the seasoning accordingly.
• If you prefer a more pronounced kimchi flavor, add an extra tablespoon of chopped kimchi towards the end of cooking.

Serving advice

Serve the Korean-Style Kimchi Risotto as a main course, accompanied by a fresh green salad or steamed vegetables. It can also be served as a side dish alongside grilled meats or seafood.

Presentation advice

Garnish the Kimchi Risotto with a sprinkle of fresh cilantro or green onions to add a pop of color. Serve it in individual bowls or on a large platter for sharing.