Mentaiko Cream Risotto recipe - ingredients, nutrition and when to eat it
This risotto is infused with the savory saltiness of mentaiko and the smooth richness of cream in every grain of rice.
This risotto is infused with the savory saltiness of mentaiko and the smooth richness of cream in every grain of rice. It’s perfect for a warm, satisfying dinner after work.
Western · 25 minutes to cook
Nutrition (per 651.3g serving): 759.9 kcal · protein 20.3g · carbohydrate 81.5g · fat 38.4g · sodium 830.5mg
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: Mentaiko and cheese are already seasoned, so it’s best not to add salt at the beginning.
Tips: Add the cooking liquid a little at a time rather than all at once so the rice cooks evenly and keeps a pleasant texture.
Tips: Mentaiko can become firm if cooked too long, so add it at the end and stir briefly.
Tips: Letting the risotto rest for about a minute after cooking helps the sauce absorb into the rice.
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Ingredients (1 serving)
- Rice — 80 g
- Salted pollock roe — 35 g
- Onion — 40 g
- Garlic — 1 pc
- Butter — 1 Tbsp
- Milk — 120 ml
- Heavy cream — 50 ml
- Water — 300 ml
- Parmesan cheese — 1 Tbsp
- Ground black pepper — 1 pinch