English
Cheese Risotto

Photo: Korea Ministry of Food and Drug Safety

South Korea

Cheese Risotto

치즈리조또

Rice · Boiled

RiceCourse
371kcal · per serving
Not spicySpice
🌱 VegetarianGluten-free
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Recipe

Cheese Risotto

Not spicyVegetarianGluten-freeContains: dairy, sesame

Ingredients Tap an ingredient to check it off

Servings1
  • kabocha squash단호박
    50 g
  • milk 180mg우유 180mg
  • organic baby cheese유기농 아기치즈
    27 g
  • non-glutinous rice멥쌀
    60 g
  • fresh shiitake mushrooms생 표고버섯
    15 g
  • sesame oil참기름
    5 g
  • roasted salt볶은소금
    1 g

Nutrition per serving

371kcal
57.1gCarbs
9gProtein
11.8gFat
166.1mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

  1. Soak the rice 30 minutes beforehand.
  2. Steam the kabocha squash and pass it through a sieve.
  3. Blanch the fresh shiitake mushrooms in hot water and julienne them very thinly.
  4. Julienne half of them and season with sesame oil.
  5. Stir-fry the shiitake mushrooms first in a pan, then add the soaked rice and stir-fry, and season with the roasted salt.
  6. Keep stir-frying the rice while adding the milk, then add the kabocha squash and cheese to finish.
💡 TipA small amount of roasted salt is used instead of salt to increase the savory flavor, and thinly julienned fresh shiitake mushrooms keep a soft texture.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.

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