Kimchi Risotto with Garlic Shrimp Recipe

Kimchi Risotto with Garlic Shrimp Recipe

Korean - Italian Fusion
Prep Time: 
Cook time: 
Olive Oil
2 (14.5oz)
Cans fire roasted diced tomatoes
1 Pkg
Aneto chicken broth
1 Tbsp
Tomato paste
½ Tsp
Chili powder
½ Tsp
Onion powder
1 Tsp
15.5 Oz
Canned black beans, drained and rinsed
1 ½ Cups corn kernels
3 Cups
Rotisserie Chicken, pulled or diced
Salt And Pepper
2 Cups
Cooked Matiz paella rice
  • 1 cup kimchi 1/2 cup sliced onion
  • 2 tsp chopped ginger
  • 1 tsp sugar 6 tbsp butter, divided
  • 1 1/2 cup Matiz Paella Rice
  • 1/4 cup rice wine or sweet white wine
  • 1 tbsp low-sodium soy sauce
  • 5 cups Aneto Fish Broth
  • 1 lb. large shrimp, peeled
  • 4 minced garlic cloves
  • 1 tbsp minced chives
  • 1 tbsp minced cilantro Salt and pepper

  1. Place kimchi, onion, ginger, and sugar in a food processor and blend until smooth.
  2. Melt 3 tbsp butter in a large skillet over medium heat. Add kimchi puree, and sauté until fragrant, about 1 min. Add rice, stir to combine, and continue to sauté for another 1-2 min.
  3. Add rice wine and soy sauce, stir to combine, and bring to a simmer. Once all the liquid has been absorbed by the rice, begin adding 1 cup of broth to the skillet at a time.Letting the rice fully absorb the broth before adding the next cup. Continue this process until the rice is tender, with just a slight chew, and slightly porridge-like. Season to taste with salt and pepper.
  4. Melt remaining 3 tbsp butter in another skillet over medium heat.Add shrimp and sauté until just about cooked through, about 2 min per side. Add garlic, stir to combine, and continue to cook for 2-3 minutes. Remove skillet from the heat and add chives and cilantro, stirring to coat the shrimp. Season to taste with salt and pepper.
  5. Divide risotto between bowls and top with garlic shrimp.  
sliced carrots

About this recipe

Kimchi is a magical ingredient. This tangy,spicy, fermented cabbage is infused with savory flavors of garlic, ginger, and Korean chili peppers. When paired with the naturally creamy texture and buttery flavor of risotto, the two create this ideal balance. To enhance the flavor further, we use Aneto’s Fish Broth. It really is a superior broth, with that homemade-feel and umami pop that seems to coat each grain of rice. The fresh seafood and veggies, used in making the broth, really tie in well with the garlic shrimp component. Paella rice, being a member of the short-grain ricefam, is a natural for risotto. When making risotto, the trick is to add the broth in increments. Waiting until the liquid is almost completely absorbed before adding the next cup-full. This gradual addition of broth is paramount to getting the paella rice to release its starch. That starch is what gives this kimchi risotto that tell-tale mouthfeel and silkiness. And, trust me, the Spanish know a thing or two about exceptional rice.

Chiveschopped celery