Vegan Kimchi Risotto
A perfect fusion of Korean and Italian cuisines resulting in a creamy, Asian-style risotto.
Servings 2 large servings
Ingredients
- drizzle vegetable oil or preferred cooking oil
- 3 green onions whites and greens separated
- drizzle toasted sesame oil
- 1 tsp minced garlic
- 1 Tbsp minced ginger
- 1 cup arborio rice rinsed
- 1/2 cup sake I use nigiri sake (because it’s what I drink, so typically what I have around).
- sea salt to taste
- white pepper to taste
- 1 1/2 cups vegan kimchi, with liquid cut into slightly smaller pieces
- 1 cup (approximately) vegetable broth
- 6 Tbsp canned coconut milk full fat
- 1/2 Tbsp blue agave or more to taste
- toasted sesame seeds (black or white) for garnish
Instructions
- Lightly drizzle a 3-quart saucepan with oil over medium heat. Once hot, add in the whites of the green onions and sauté for one minute.
- Add the garlic and ginger to the pot and drizzle with toasted sesame oil. Sauté for 30 seconds.
- Add the rice and the sake and stir frequently until the wine is absorbed. Sprinkle with salt and pepper.
- Stir in the kimchi (with liquid) and continue to stir frequently until the liquid is absorbed.
- Next, start adding in vegetable broth, about one quarter of a cup at a time, until the rice is al dente. If needed, make sure to adjust the heat as you go (you want a simmer, but not a boil) and keep stirring frequently.
- Once the rice is al dente, add in the coconut milk, agave, and the onion greens (reserve a few for garnish) and stir.
- When the rice is cooked and the milk is absorbed, taste and if desired, drizzle with more agave or sprinkle in more salt or pepper. Serve into bowls or on plates and top with toasted sesame seeds and the remaining green onion.