Korean Gochujang Shrimp Risotto recipe - ingredients, nutrition and when to eat it
Korean gochujang shrimp risotto is a one-pot dish made by slowly cooking rice in broth and adding shrimp and gochujang.
Korean gochujang shrimp risotto is a one-pot dish made by slowly cooking rice in broth and adding shrimp and gochujang. Its rich, creamy taste pairs well with the gochujang’s gentle heat and the shrimp’s springy texture. It’s a lovely choice for a chilly evening or whenever you’re craving a warm, satisfying meal.
World cuisine · 30 minutes to cook
Tips: Keep the broth warm and add it a little at a time so the rice cooks evenly.
Tips: The gochujang and broth may vary in saltiness, so taste before adding salt at the end.
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Ingredients (1 serving)
- Rice — 80 g
- Shrimp — 5 pc
- Gochujang — 1 Tbsp
- Onion — 0.3 pc
- Garlic — 1 clove
- Chicken broth — 300 ml
- Heavy cream — 40 ml
- Olive oil — 1 Tbsp
- Parmesan cheese — 1 Tbsp
- Salt — 0.3 tsp
- Ground black pepper — 0.1 tsp