Kimchi Risotto [0000108]

Ingredients:

1 cup Arborio rice
2 cups gluten-free vegetable broth
1/2 cup kimchi, chopped
1/4 cup kimchi juice
1/2 cup grated Parmesan cheese
2 tablespoons butter
1 tablespoon sesame oil
1 tablespoon soy sauce (gluten-free)
Green onions for garnish

Steps:

In a pan, toast Arborio rice until lightly golden.
Heat gluten-free vegetable broth in a separate pot.
Begin adding hot broth to the rice, one ladle at a time, stirring frequently until absorbed.
After about 15 minutes, add chopped kimchi and kimchi juice to the rice. Continue adding broth.
Once the rice is creamy and cooked al dente, stir in grated Parmesan, butter, sesame oil, and soy sauce.
Adjust seasoning if needed and let it rest for a few minutes.
Serve your gluten-free Kimchi Risotto hot, garnished with green onions.

Enjoy this flavorful fusion dish that combines the creaminess of risotto with the tangy kick of kimchi!