Kimchi Cream Risotto recipe - ingredients, nutrition and when to eat it
Kimchi cream risotto is a rice dish made by slowly cooking rice in broth and heavy cream, then adding well-fermented kimchi and cheese.
Kimchi cream risotto is a rice dish made by slowly cooking rice in broth and heavy cream, then adding well-fermented kimchi and cheese. The tangy, spicy kimchi pairs with the cream’s smooth richness, making it a satisfying choice for lunch or dinner.
World cuisine · 30 minutes to cook
Tips: Add the broth a little at a time rather than all at once so the rice cooks evenly and it’s easier to get the right texture.
Tips: If the aged kimchi tastes too salty, rinse it once and squeeze out the excess water before using.
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Ingredients (1 serving)
- Rice — 0.1 cup
- Aged napa cabbage kimchi — 0.5 cup
- Heavy cream — 0.3 cup
- Onion — 0.3 pc
- Butter — 1 Tbsp
- Vegetable broth — 1 cup
- Parmesan cheese — 2 Tbsp
- Garlic — 1 pc
- Ground black pepper — 0.1 tsp