A vibrant orange risotto delights the eye, speckled with red spicy kimchi carrots. Garnished with bright green chopped chives and a sprinkle of toasted sesame seeds, presenting a beautiful color contrast. The dish is served in a light-colored bowl to enhance the color pop.

Roasted Carrot Kimchi Risotto

Name: Roasted Carrot Kimchi Risotto
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 8 medium carrots peeled and chopped; 1 cup kimchi chopped; 1.5 cups arborio rice; 5 cups vegetable stock; 1 cup white wine; 1 cup parmesan cheese grated; 1 medium onion finely chopped; 4 garlic cloves minced; 2 tablespoons chives chopped; 1 tablespoon sesame seeds toasted; to taste salt; to taste pepper; 2 tablespoons olive oil

A vibrant, spicy fusion of Italian and Korean.

Category Main Course

Prep 15 minutes

Cook 40 minutes

Style Fusion

Technique Roasting

Diet Friendly Vegetarian

Daily recipe · March 27, 2025

A little about this dish

Unleash a blend of flavors with this scrumptious fusion recipe. Centered around the sweetness of roasted carrots, a hint of Korean spices, and a modern Italian twist, each bite is an unexpected delight.

Ingredients (for 4)

Medium carrots — 8 — peeled and chopped
Kimchi — 1 cup — chopped
Arborio rice — 1.5 cups
Vegetable stock — 5 cups
White wine — 1 cup
Parmesan cheese — 1 cup — grated
Medium onion — 1 — finely chopped
Garlic cloves — 4 — minced
Chives — 2 tablespoons — chopped
Sesame seeds — 1 tablespoon — toasted
Salt — to taste
Pepper — to taste
Olive oil — 2 tablespoons

Preparation

Step 1 — 🥕🥕🔥🔥

Preheat oven to 400 degrees Fahrenheit. Toss carrots in olive oil, salt, and pepper. Spread on a baking sheet, roast for 20-25 minutes until tender.
Step 2 — 🧅🧄🥘

Sauté onions and garlic in a large pan with olive oil until softened.
Step 3 — 🍚🍷🥄

Stir in the risotto rice. Cook for 2-3 minutes. Add the wine, stir until absorbed.
Step 4 — 🥕🥣🔄

Warm the vegetable stock on a separate burner. Add one cup at a time to the risotto, stirring continuously until absorbed before adding the next. Continue until all stock is absorbed and the risotto is creamy.
Step 5 — 🧀🧀🥄

Mix in the grated Parmesan cheese.
Step 6 — 🥕🌶️🥢

Toss the roasted carrots with the chopped kimchi.
Step 7 — 🍛🥕🌱

Serve the risotto topped with the kimchi carrots. Garnish with chopped chives and toasted sesame seeds.

A final fox tip

Kimchi, a staple in Korean cuisine, pairs surprisingly well with an Italian classic to create this unforgettable fusion dish. For a vegan version, you can skip the Parmesan cheese or use a substitute. Have the kids join in by helping to stir the risotto or sprinkle the garnishes!