• Kimchi Risotto with Gim and Egg

    Valentina

    From Calabasas

    I drew from my Italian background and my love of Korean food!

    • Prep Time

      20 minutes

      Minutes
    • Cooking Time

      20 minutes

      Minutes
    • Serves

      2 People

      people

    Ingredients

    1 cup Arborio rice
    1 cup Kimchi (finely chopped)
    1/2 cup portabella mushroom (chopped)
    ½ cup peas
    ½ small onion (minced)
    2 1/2 cups chicken or veggie stock
    2 tbs olive oil
    2 Eggs and roasted seaweed (gim) for garnish
    Handful of chopped scallion (green part) (*optional)

    Direction

    Rinse the rice and set aside.
    Heat the olive oil in a pan. Add onions and stir for 2 minutes or until onion is translucent. Add mushrooms and peas and stir for another minute or two. Add rice and mix well for another minute.
    Slowly add chicken or veggie stock, stirring constantly, being sure to scrape the sides and bottom of the pan, until rice is cooked (about 20 minutes).
    In the meanwhile, prepare fried eggs.
    Serve in bowls topped with fried egg, roasted seaweed and – if desired – scallion.

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