Kimchi Cream Risotto recipe - ingredients, nutrition and when to eat it
This one-pot dish is made by gently simmering rice with well-fermented kimchi, heavy cream, and cheese.
This one-pot dish is made by gently simmering rice with well-fermented kimchi, heavy cream, and cheese. The tangy, spicy kimchi pairs beautifully with the cream’s richness. It’s a hearty lunch or dinner for a chilly day.
Western · 25 minutes to cook
Nutrition (per 588.3g serving): 838.6 kcal · protein 15g · carbohydrate 84.8g · fat 48.5g · sodium 842mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Too much kimchi juice can make the dish salty and the sauce watery. Add the kimchi without its juice, taste, then stir in a little juice at a time.
Tips: After adding the cream, simmer over low heat to keep the sauce smooth and prevent it from separating.
Tips: If the rice seems too thick, add water or milk a tablespoon or two at a time until it reaches the consistency you like.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Rice — 1 bowl
- Aged kimchi — 0.5 cup
- Heavy cream — 0.5 cup
- Onion — 0.3 pc
- Bacon — 1 roll
- Butter — 1 tsp
- Parmesan cheese — 1 Tbsp
- Ground black pepper — 0.1 tsp
- Water — 0.5 cup