If you are a lover of both Italian and Asian foods, this creamy, Asian-style risotto is the perfect dish for you! A true vegan fusion win, if I do say so myself!
You’ll have to forgive me, but at the moment, I can’t quite think of what originally inspired me to create this dish. I know I had it in my “food idea” notes for a moment, one day executed it, LOVED IT, and then made it again. I’ve had the pictures and notes complete for a while, but don’t always find or make the time to write, and right now I’m on a ship, sipping a cocktail, with the Caribbean sea in full view, snacking on fries and vegan sushi (def weird combo, but I couldn’t decide which I wanted more LOL). Perhaps not the best work environment for some, but I promise you I’m thriving.
Kimchi isn’t traditionally vegan, and I used to have to go to a specialty store like Trader Joe’s or Whole Foods to find it. Nowadays, I literally can find it no matter where I shop. Vons (Safeway), Ralph’s (Kroger), you name it! If you happen to be in the San Diego area, like me, Buddha Sauce recently started making and selling their own kimchi (found at local farmer’s markets). I can’t wait to try this recipe using theirs!
I’ve served this Vegan Kimchi Risotto as both a main course, and as a side dish, and I think it works beautifully well as either. For a side, I’ve enjoyed it with tofu steaks placed over the top. Next time, I think I’d like to have it served underneath my Korean BBQ Mushroom “Ribs”, or even with some mushrooms sliced up and cooked in with the onion.
If you make this dish, I’d love to know how you serve it; is it a main or a side? And what did you enjoy alongside it? Please take a pic and tag me on Instagram, @veggiesattiffanis, or leave a comment below.
Vegan Kimchi Risotto
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.