This comforting, slightly unconventional risotto uses gochujang paste to deliver sweet, spicy and deeply savory flavors. Combined with crispy bacon and sharp Parmesan, it’s a delightful twist on the classic. Leftovers are perfect for making cheesy stuffed arancini balls.
Gochujang, a Korean fermented chili paste, is one of my kitchen staples. It’s sweet, spicy and intensely umami, and it works surprisingly well beyond traditional Korean dishes. Here it forms the flavor backbone of a creamy, cheesy risotto that’s easy to make and full of character.
I often use gochujang in unexpected ways — from creamy pasta to potato salad and pizza pockets — and it pairs wonderfully with the creaminess of arborio rice. If you’d rather skip the stove-top method, this risotto can also be made in an Instant Pot with minimal fuss (see the Instant Pot section below).
Ingredients
- Rice. Use short-grain rice for a creamy risotto texture — arborio or carnaroli are ideal. Sushi rice can be used in a pinch.
- Gochujang paste. This fermented Korean chili paste brings sweet, spicy and savory notes that deepen as it cooks.
- Stock. Hot chicken or vegetable stock provides the cooking liquid. Good-quality stock gives the best flavor.
- Wine. White wine is traditional; rosé works well too. Omit for an alcohol-free version.
- Bacon. Streaky bacon adds smoky saltiness. Omit for a vegetarian risotto.
How to make it
Start by frying the bacon until crisp, then remove and set aside. Sauté onion and scallions until softened, add garlic, grated ginger and gochujang paste and cook briefly to deepen the paste’s flavor. Stir in the rice so each grain is coated, then deglaze with wine and let the alcohol cook off.
Then add hot stock a ladle at a time, stirring and allowing each addition to be absorbed before adding more, until the rice is al dente. Off the heat, stir through grated Parmesan and half the crispy bacon so the cheese melts into the risotto. Portion onto plates and finish with remaining bacon, a drizzle of sweet chili jam, crushed cashews, cilantro and lime zest.
Got a question?
Risotto is best eaten immediately while creamy. Leftovers reheat well — add a splash of stock or water when reheating on the stove or in the microwave to restore the texture. For dinner parties, par-cook the risotto with half the stock, spread it on a tray to cool, refrigerate covered, then finish cooking with the remaining stock when ready to serve.
It has a mild to moderate heat. Reduce gochujang to 1 tablespoon if you prefer less spice.
No — the dish is delicious without bacon and can easily be made vegetarian.
How to make risotto in an Instant Pot
Use the Instant Pot’s sauté mode for the initial steps (cooking bacon, softening onion and frying the gochujang with aromatics). Because pressure cooking retains liquid, halve the stock to about 3 cups. Add the rice and all the stock, seal, and cook on high pressure for 8 minutes. Carefully quick-release the steam, then stir in Parmesan and bacon. If the risotto seems thin, set sauté mode and stir for a few minutes until it thickens.
Have any leftovers? Make cheesy stuffed arancini
Turn cooled leftover risotto into arancini: form risotto into balls (add a piece of mozzarella in the center if you like), coat in flour, egg and breadcrumbs, then deep-fry until golden or bake/air-fry at 200°C/400°F for about 15 minutes, drizzling with oil and turning halfway. Serve with spicy gochujang aioli or sweet chili jam.
More ways to use gochujang paste
If you try the recipe, I’d love to hear about it — leave a rating or comment and tag @DishedByKate on social media if you share a photo.
Cheesy Gochujang Risotto
- Author: Kate Phillips
- Total Time: 40 minutes
- Yield: 6 servings
Ingredients
- 1 tablespoon olive oil
- 6 pieces streaky bacon, chopped
- 1 onion, finely diced
- 1 teaspoon salt
- 3 scallions, finely sliced
- 4 cloves garlic, crushed
- 1-inch piece ginger, grated
- 2 tablespoons gochujang paste
- 2 cups arborio rice
- 1/2 cup white wine
- 6 cups hot chicken or vegetable stock
- 1/2 cup finely grated Parmesan
To serve
- Zest of 1 lime
- 2 tablespoons cashew nuts, lightly crushed
- 1 tablespoon sweet chilli jam
- A handful of cilantro (coriander) leaves
Instructions
- Cook the bacon. Heat oil in a large, high-sided pan over medium-high heat. Fry the bacon until crispy, then remove and set aside.
- Soften the onions. Keep or drain the bacon fat (keeping it adds flavor). Reduce heat to medium and add onion, scallions and salt; cook about 5 minutes until softened. Add garlic and ginger and cook another minute.
- Add gochujang, rice and wine. Stir in gochujang and cook for a couple of minutes. Add rice and coat the grains, then pour in the wine and let it bubble off.
- Add the stock. Add hot stock a ladle at a time, stirring and allowing absorption between additions, until the rice is al dente.
- Garnish and serve. Turn off the heat and stir in Parmesan and half the bacon. Adjust salt to taste, plate the risotto and top with remaining bacon, sweet chilli jam, crushed cashews, cilantro and lime zest. Serve immediately.
Notes
Leftovers: make arancini. Form chilled risotto into balls, add a piece of cheese if desired, coat in flour, egg and breadcrumbs, then deep-fry or bake/air-fry until crispy. Serve with gochujang aioli or sweet chilli jam.
Storage. Keeps up to 3 days in the fridge. Add a splash of stock or water when reheating to restore creaminess.
Ingredient notes. Gochujang is widely available in larger supermarkets and Asian stores. Skip the bacon to make this vegetarian.
Instant Pot method. Sauté as directed, then use 3 cups stock, seal and cook on high pressure for 8 minutes. Quick-release, stir in Parmesan and bacon, and sauté briefly if needed to thicken.
- Prep Time: 10
- Cook Time: 30
- Category: rice
- Method: stove top
- Cuisine: Italian
Nutrition
- Serving Size: 350g
- Calories: 461
- Sugar: 5.3g
- Sodium: 1006.1mg
- Fat: 14.8g
- Saturated Fat: 4.8g
- Unsaturated Fat: 9.2g
- Trans Fat: 0g
- Carbohydrates: 61.4g
- Fiber: 1.4g
- Protein: 15.7g
- Cholesterol: 24.3mg