Kimchi Risotto

Kimchi Risotto

Tags

Rice

Cook

Ingredients

  • 3 spring onions
  • Toasted sesame oil
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 1 cup arborio
  • ½ cup sake
  • White pepper
  • 1 ½ cups vegan kimchi
  • 1 cup vegetable broth
  • 6 tbsp coconut milk
  • ½ tbsp agave
  • Toasted sesame seeds

Steps

  1. Lightly drizzle the wok with oil over medium heat.
  2. Once hot, add in the whites of the green onions and sauté for one minute.
  3. Add the garlic and ginger and drizzle with sesame oil. Sauté for 30 seconds.
  4. Add the rice and cook for a minute to lightly toast.
  5. Pour in sake and stir frequently until the wine is absorbed. Season with salt and pepper.
  6. Stir in the kimchi (with liquid) and continue to stir until the liquid is absorbed.
  7. Start adding the stock, a quarter of a cup at a time, until the rice is al dente.
  8. Add the coconut milk, agave, and spring onion greens and stir.