Picture this: creamy risotto, rich with melty cheese and a deep, savory kick from gochujang. This isn’t your typical risotto—it’s a little bit spicy, a whole lot comforting, and ridiculously crave-worthy. If you’ve been looking for something bold and cozy, this dish is the perfect cozy-meets-fiery mashup that will make your taste buds dance. Trust me, this one’s a game-changer.
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Whether you’re winding down after a long day or whipping this up for a casual dinner with friends, it’s the kind of dish that makes everyone stop mid-bite to say, “Whoa, what is this magic?” So grab your spoon, because we’re diving into one of my all-time favorite comfort food twists!
Why You’ll Love Cheesy Gochujang Risotto
Versatile
This recipe works great for solo dinners, cozy date nights, or impressing your foodie friends. It’s a beautiful blend of east-meets-west that feels gourmet without the stress.
Budget-Friendly
All you need are kitchen staples—rice, broth, cheese, and gochujang paste. No fancy store runs required, and the flavor payoff is huge.
Quick and Easy
It looks fancy, but it’s surprisingly simple. Just one pan, some stirring, and you’ve got a restaurant-worthy dish on your hands.
Customizable
Add mushrooms, toss in some greens, or top with a fried egg—make it yours! You can play with the spice level too, depending on your mood.
Crowd-Pleasing
It’s creamy, cheesy, spicy, and oh-so-satisfying. Even picky eaters will ask for seconds. Kids who like bold flavors? They’ll be all over this.
Ingredients in Cheesy Gochujang Risotto
Here’s where the magic begins—simple ingredients that bring big flavor:
Arborio Rice: The classic choice for risotto. Its high starch content gives that luscious, creamy texture we all know and love.
Gochujang Paste: The star of the show. This fermented Korean chili paste adds a rich, umami-packed heat that makes the dish unforgettable.
Garlic: Brings warmth and depth to balance the spice. Freshly minced is best!
Onion: A savory base that sets the foundation for every bite.
Vegetable or Chicken Broth: Adds richness as it slowly absorbs into the rice. Use what you love.
Parmesan Cheese: For that dreamy, melty finish. It melts right into the risotto and gives it a salty, nutty punch.
Butter: Adds creaminess and rounds out the flavors.
Olive Oil: Helps sauté the aromatics to golden perfection.
Salt & Pepper: To season everything just right. Don’t forget to taste as you go!
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Sauté the Aromatics
Heat olive oil in a large saucepan over medium heat. Add the chopped onion and cook until soft and translucent. Add garlic and cook for another 30 seconds until fragrant.
Toast the Rice
Add the arborio rice to the pan and stir to coat with the oil and aromatics. Toast the rice for about 2 minutes. This brings out a light nutty flavor and helps the rice maintain its shape during cooking.
Add the Gochujang
Stir in the gochujang paste and mix well, coating each grain. This is where the flavor party starts.
Add the Broth Gradually
Start adding warm broth, one ladle at a time, stirring frequently and allowing the rice to absorb the liquid before adding more. Keep the heat at medium-low and continue this process for about 20–25 minutes, until the rice is creamy and al dente.
Add the Cheese & Butter
Once the risotto has reached your desired consistency, stir in the butter and Parmesan cheese. Mix until everything is melted and silky.
Taste & Season
Give it a taste and season with salt and pepper as needed. You can also stir in a splash of cream or milk for an even richer texture.
Serve and Enjoy
Serve hot, garnished with extra cheese, chopped scallions, or a drizzle of sesame oil if you’re feeling fancy. Trust me, you’re going to want seconds.
Nutrition Facts
Servings: 4
Calories per serving: 430
Preparation Time
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
How to Serve Cheesy Gochujang Risotto
Here are a few ways to take it over the top:
Fresh Salads: A lightly dressed cucumber or spinach salad will balance the spice with something fresh and crisp.
Crusty Bread: Think sourdough or garlic bread—perfect for scooping up every last bite.
Egg on Top: A soft-boiled or fried egg turns this into a next-level brunch dish.
Grilled Veggies: Roasted or grilled mushrooms, broccoli, or bok choy are awesome on the side.
As a Standalone: Honestly? It doesn’t need anything else. It’s that good on its own.
Additional Tips
Prep Ahead: Chop your onion and garlic ahead of time to make the process even smoother.
Spice It Up: Want it hotter? Add chili flakes or a dash of hot sauce at the end.
Dietary Adjustments: Use plant-based butter and cheese for a vegetarian version.
Storage Tips: Store leftovers in the fridge for up to 3 days. Add a splash of broth or milk when reheating.
Double the Batch: Make extra and freeze in portions—your future self will thank you.
FAQ Section
Q1: Can I substitute arborio rice with another type of rice?
A1: Short answer—nope. Arborio rice is key for the creaminess. But if you have to sub, try another short-grain rice like carnaroli.
Q2: Can I use water instead of broth?
A2: You can, but you’ll lose some flavor. Broth adds depth that water just can’t provide.
Q3: Is gochujang super spicy?
A3: It’s more of a deep, savory heat. Not burn-your-mouth hot, but definitely flavorful.
Q4: Can I make it ahead of time?
A4: You can prep the aromatics and even par-cook the risotto ahead. Finish it fresh for the best texture.
Q5: How should I store leftovers?
A5: Store in an airtight container in the fridge for up to 3 days.
Q6: Can I freeze it?
A6: Absolutely! Freeze in portions and reheat with a splash of broth for best results.
Q7: What cheese works best besides Parmesan?
A7: Pecorino, gruyère, or even mozzarella if you want it super melty.
Q8: Can I make it dairy-free?
A8: Yes! Use vegan butter and nutritional yeast or a plant-based cheese alternative.
Q9: What protein can I add?
A9: Shredded chicken, tofu, or a fried egg are all amazing on top.
Q10: Can I make it in a pressure cooker?
A10: Yes, but you’ll want to adjust the liquid and timing. Cook on high pressure for 6 minutes, quick release, then stir in cheese and butter.
Conclusion
Cheesy Gochujang Risotto is that perfect blend of comfort and spice—creamy, bold, and packed with umami goodness. It’s the kind of dish you’ll want to make again and again, especially once you realize how easy it is to pull off. Whether you’re cooking for yourself or showing off a little in front of guests, this risotto delivers every single time. So light that stove, stir with love, and don’t forget to top it with something fabulous. Happy cooking, friend!
Print
Cheesy Gochujang Risotto
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
Description
This warm and comforting risotto features the bold, spicy flavors of gochujang paste, complemented by crispy bacon and sharp parmesan cheese. A unique twist on a classic dish, it’s perfect for those who enjoy a combination of sweet and spicy flavors. Plus, leftover risotto can be turned into delicious cheesy stuffed arancini balls!
Ingredients
For the risotto:
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1 tablespoon olive oil
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6 pieces of streaky bacon, chopped
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1 onion, finely diced
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1 teaspoon salt
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3 scallions (spring onions), finely sliced
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4 cloves garlic, crushed
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1-inch piece of ginger, grated
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2 tablespoons gochujang paste
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2 cups arborio rice
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1/2 cup white wine
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6 cups hot chicken (or vegetable) stock
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1/2 cup parmesan, finely grated
To serve:
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Zest of 1 lime
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2 tablespoons cashew nuts, lightly crushed
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1 tablespoon sweet chili jam
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A handful of cilantro (coriander) leaves
Instructions
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Cook the bacon:
Heat the olive oil in a large pan over medium-high heat. Add the bacon and cook until crispy. Remove and set aside on a plate. -
Soften the onions:
You can either drain the bacon grease or keep it (for extra flavor!). Reduce the heat to medium, add the diced onion, scallions, and salt, and cook for about 5 minutes until the onion is softened and transparent. Add the garlic and grated ginger, then cook for an additional minute. -
Add the gochujang, rice, and wine:
Stir in the gochujang paste and cook for a couple of minutes to develop its flavor. Add the rice, stirring to coat the grains with the gochujang. Pour in the wine and let it cook for a few minutes until the alcohol evaporates. -
Add the stock:
Begin adding the hot stock, one ladleful at a time, stirring continuously until it’s absorbed before adding more. Continue until most of the stock is used and the rice is al dente (cooked but with a slight bite). -
Garnish and serve:
Turn off the heat, then stir in the grated parmesan and half the crispy bacon. Taste and add more salt if needed. Serve the risotto in bowls, topping with a drizzle of sweet chili jam, crushed cashew nuts, cilantro, and lime zest.
Notes
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Leftovers: This risotto makes great leftovers and can be used to make cheesy stuffed arancini balls!
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Stock tip: Keep the stock hot throughout the cooking process to ensure the risotto cooks evenly.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 490
- Sugar: 4g
- Sodium: 950mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 25mg