Kimchi Bacon Risotto recipe - ingredients, nutrition and when to eat it
This risotto is made by sautéing kimchi and bacon, then gradually adding broth to the rice as it cooks, and finishing with cheese.
This risotto is made by sautéing kimchi and bacon, then gradually adding broth to the rice as it cooks, and finishing with cheese. The tangy kimchi and savory, salty bacon come together for a satisfying meal in one bowl. It’s perfect for a warm lunch or dinner.
World cuisine · 30 minutes to cook
Tips: Add about 1 tablespoon of kimchi juice for a more pronounced flavor. Reduce the broth a little depending on how much juice you add.
Tips: Keep the broth warm and add it one ladleful at a time so the rice cooks evenly.
Tips: Kimchi and bacon are already seasoned, so taste before adding salt at the end.
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Ingredients (1 serving)
- Rice — 70 g
- Napa cabbage kimchi — 60 g
- Bacon — 30 g
- Chicken broth — 300 ml
- Onion — 0.3 pc
- Butter — 1 tsp
- Parmesan cheese — 1 Tbsp
- Garlic — 1 clove
- Ground black pepper — 0.1 tsp