Let’s make kimchi risotto! A little fun twist to a classic risotto!
I decided to whip this up as I was craving for risotto but didn’t have all the ingredients like white wine or chicken broth. So this recipe will be a twist from the classic recipe, however, the result was still delicious so I wanted to share! Instead of white wine, I used water. And instead of chicken broth, I seasoned the risotto with chicken powder. For the cheese, I used whatever shredded cheese I had left in the fridge!
While creating this recipe, I realised how much time and love goes into making risotto! It does consist of a lot of mixing – so it doesn’t stick to the pot and lots of repeated steps of adding in the water, stirring, and so on. But all you need is 20-25 minutes to make this creamy dish!
I did add diced kimchi, however you can definitely take the kimchi out if that’s not your style!
This recipe serves 1-1.5 people.
What type of rice should I use?
For this recipe, short grain white rice was used, which worked perfectly as it became super starch-y! I personally haven’t tried using Arborio rice, which is the risotto rice people normally use, but if it’s some sort of short grain rice, it should work! Avoid using jasmine or any type of long grain rice.
Creamy & Delicious Kimchi Risotto
Description
A little twist to the classic risotto! 20-minute Kimchi Risotto recipe for 1!
Ingredients
Instructions
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Begin by snipping your 80g of kimchi with scissors. Keep going until they are diced.
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Next, dice 70g of onions. (1/4 of an onion). Mince your garlic at this step if you need to, along with green onions for garnishing.
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Heat up your pot. Add 40g of unsalted butter and a dash of olive oil. Add your diced onions, kimchi and minced garlic and cook for 1-2 minutes on medium heat.
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Next, add in your rice. I used short grain white rice. (avoid Jasmin rice) or use risotto rice!
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Toast the rice for 30 seconds, and then add in water. Pour until it just about covers the rice. Mix! Mix with medium heat.
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Keep mixing until it becomes a sticky texture. Then, add in another splash of water and mix again. Keep repeating this step until your rice is 95% cooked. I suggest trying the rice as you go. It will take around 15 mins.
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Once your rice is almost fully cooked, season with chicken powder. I used about 1 Tbsp. Taste and adjust to your liking.
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Lower heat and then add a handful of shredded cheese and 40g of unsalted butter. Mix for the last time.
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Transfer onto a large plate and garnish with spring onions. And then serve!
