Kimchi Risotto

A delicious simple risotto made from caramelized kimchi and Gruyère cheese. It may not be traditional but it sure is tasty.

Course Sides

Cuisine Italian, Korean

Level Beginner

Main Ingredient Rice

Diet Gluten-Free, Low Sugar, Pescatarian, Vegetarian

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 428kcal

Squeeze the juice out of the kimchi using your hands to make ½ cup of juice and then weigh out 100 grams of squeezed kimchi. Mince the kimchi.
Pour the 3 cups vegetable stock into a pot and bring to a simmer over high heat. Turn down to low to keep warm.
3 cups vegetable stock
In another pot, add the 2 tablespoons lard and 7 grams garlic and sauté until fragrant.
2 tablespoons lard, 7 grams garlic
Add the 100 grams kimchi and continue sautéing until the kimchi is translucent.
100 grams kimchi
Add the 1 cup Japanese short-grain rice and stir until the rice has evenly absorbed all the oil.
1 cup Japanese short-grain rice
Add the ½ cup kimchi juice along with a ladleful of hot vegetable stock and stir the rice until most of the water has been absorbed.
½ cup kimchi juice
Continue adding vegetable stock a ladleful at a time and stirring until the rice is your desired consistency. You may not need all the stock.
When the rice is done, add the grated 15 grams Gruyère cheese and stir into the risotto.
15 grams Gruyère cheese
Serve immediately.