Tomato Kimchi Risotto

Dice the tomato and onion into small pieces.

Chop the kimchi finely.

Heat olive oil in a pan and sauté the onion.

Add the kimchi and continue to sauté together.

Add the tomatoes and cook until softened.

Add the rice and stir-fry together with the ingredients.

Pour in water or vegetable broth, cover, and bring to a boil.

Once the rice is cooked, season with salt and pepper to taste.

Serve in a bowl and sprinkle with Parmesan cheese.