Korean Kimchi Seafood Risotto recipe - ingredients, nutrition and when to eat it
This Korean-style risotto simmers rice and seafood until creamy, with the tangy heat of kimchi.
This Korean-style risotto simmers rice and seafood until creamy, with the tangy heat of kimchi. The tender-chewy shrimp and squid pair beautifully with savory cheese, making it a cozy lunch or dinner.
World cuisine · 30 minutes to cook
Tips: Don’t add too much kimchi juice at the start. Taste near the end and add a little at a time to adjust the seasoning.
Tips: Seafood can turn tough if overcooked, so keep the time it simmers with the rice short.
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Ingredients (1 serving)
- Cooked white rice — 1 cup
- Napa cabbage kimchi — 0.5 cup
- Shrimp — 5 pc
- Squid — 0.3 whole
- Onion — 0.3 pc
- Garlic — 1 clove
- Olive oil — 1 Tbsp
- Seafood stock — 180 ml
- Milk — 50 ml
- Mozzarella — 20 g
- Ground black pepper — 0.2 tsp