Creamy Kimchi Risotto

Updated at: Sun, 21 Jul 2024 07:26:32 GMT

Step 1

Begin by snipping your 80g of kimchi with scissors. Keep going until they are diced.

Step 2

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.

Step 3

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.

Step 4

Next, add in your rice. I used short grain white rice. (avoid Jasmin rice) or use risotto rice!

Step 5

Toast the rice for 30 seconds, and then add in water. Pour until it just about covers the rice. Mix! Mix with medium heat.

Step 6

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.

Step 7

Once your rice is almost fully cooked, season with chicken powder. I used about 1 Tbsp. Taste and adjust to your liking.

Step 8

Lower heat and then add a handful of shredded cheese and 40g of unsalted butter. Mix for the last time.

Step 9

Transfer onto a large plate and garnish with spring onions.

Step 10

Enjoy!

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