Creamy Kimchi Risotto


  • PKWK kimchi 1 can
  • 1 cup calrose rice or arborio
  • 2 tablespoons of olive oil
  • ½ cup diced small onion
  • 2 garlic cloves
  • 8-10 button mushrooms
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1200ml vegetable or chicken stock (low sodium preferred)
  • 200ml dry white wine
  • 100ml cream
  • 1-1.5 cup parmigiano reggiano


  1. Prepare stock and set aside.
  2. Then heat a large pan on medium high heat.
  3. Add olive oil and add in your onions, garlic, salt and pepper.
  4. Saute until the onions become translucent, about 2 minutes.
  5. Add in the mushrooms and saute, let them sweat.
  6. Next add in the uncooked rice.
  7. Cook the rice for about 1-2 minutes.
  8. Then add the wine and mix well.
  9. Once the wine evaporates, add PKWK kimchi and stir well.
  10. Then pour in one ladle full of stock.
  11. Keep stirring as the rice soaks up the stock.
  12. The rice will become creamier.
  13. After continuous stirring and with 50% less stock, add another ladle full.
  14. Repeat steps 11-13 until the rice is fully cooked, this should take about 20 minutes.

    Don’t forget to keep stirring and tasting as it cooks.

  15. When the rice is fully cooked add in cream and stir well.
  16. Serve hot with generous amounts of grated parmigiano.

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