Vegan Wakame and Kimchi Risotto
Course: MainCuisine: Fusion CuisineDifficulty: EasyServings
2
servingsPrep time
15
minutesCooking time
30
minutesThis fusion-inspired recipe combines creamy arborio rice with the gentle umami of wakame, the tangy richness of kimchi, sweet vegetables, and fresh greens to create a simple yet satisfying plant-based meal.
Ingredients
5g dried wakame seaweed
1 tomato, chopped
1 red bell pepper, deseeded and chopped
1 white onion, finely chopped
2 garlic cloves, finely chopped
70g cavolo nero, sliced
120g arborio rice
360–460ml hot water (as needed)
2 tsp light soy sauce
3 tbsp kimchi
Rapeseed oil
Sea salt flakes
Ground black pepper
Extra virgin olive oil
Toasted pine nuts, for garnish
Directions
- Prepare the Wakame
- Soak the wakame in cold water for 10–15 minutes until softened.
- Drain, rinse lightly, and set aside.
- Start the Risotto
- Heat a sauté pan over medium heat with a little rapeseed oil.
- Add the onion and garlic and cook until softened and fragrant.
- Stir in the arborio rice and cook for 1–2 minutes, stirring frequently until lightly toasted.
- Add the chopped tomato and cook until it softens and releases its juices.
- Stir in the wakame and chopped red pepper.
- Cook the Risotto
- Add a ladle of hot water and stir gently until most of the liquid has been absorbed.
- Continue adding the water a little at a time, stirring frequently, until the rice becomes creamy and tender.
- When the risotto is almost cooked, stir in the cavolo nero and kimchi.
- Cook for another 2–3 minutes until the greens have wilted.
- Finish & Serve
- Stir in the soy sauce and season with sea salt and black pepper to taste.
- Spoon into serving bowls.
- Garnish with toasted pine nuts and finish with a drizzle of extra virgin olive oil.
Serve immediately. - Serve immediately.
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