Simple Rosé Risotto
Easy Rosé Risotto Made with Leftover Rice!
Today, we’re making a simple one-bowl meal: Rosé Risotto, using a store-bought Rosé sauce. This recipe is perfect for a quick and delicious meal.
Ingredients- Rosé sauce, about 1.5 to 2 cups (adjust based on rice amount)
- Sausage or bacon, 80g
- Cooked rice, 2 bowls (approx. 400g)
- Bell peppers (red and yellow), 30g each
- Whole garlic cloves, 5-6
- Pizza cheese, 50g or to taste
- Cocktail shrimp, 1 handful
- Ground black pepper, to taste
- Dried parsley, to taste
- Parmesan cheese powder, 1 Tbsp or to taste
Cooking Instructions
Step 1
[Prep Ingredients] First, prepare the ingredients for the risotto. Slice the bell peppers into bite-sized pieces, about 1cm cubes or similar. Slice the sausage or bacon into comparable pieces. 
Step 2
Prepare 2 bowls of cooked rice. If the rice is clumpy, gently break it apart so it mixes better with the sauce.
Step 3
Peel the whole garlic cloves and slice them about 0.5cm thick. Have your pizza cheese ready.
Step 4
If using frozen cocktail shrimp, thaw them beforehand. After thawing, rinse the shrimp lightly under running water a couple of times to remove any impurities. Then, pat them thoroughly dry with paper towels. This step is crucial to prevent oil splattering when cooking and ensures a better texture.
Step 5
[Sauté Ingredients] Preheat a pan over medium heat and add a generous amount of cooking oil. Sauté the sliced garlic until fragrant and lightly golden, being careful not to burn it. Once the garlic releases its savory aroma, add the sliced sausage or bacon and sauté briefly. 
Step 6
When the sausage is partially cooked, add the prepared bell peppers and the well-drained cocktail shrimp. Sauté everything together until the ingredients are well combined and the vegetables are slightly tender.
Step 7
Once the ingredients are sautéed, turn off the heat temporarily. Add the 2 bowls of cooked rice and the Rosé sauce. Gently mix the rice, sauce, and other ingredients together with a spatula. Turn the heat back on to low. Sauté lightly for about 5 minutes, stirring gently. The goal is to heat the ingredients through and coat the rice with the sauce, rather than cooking the rice further. Be careful not to overcook, as the rice can become mushy and turn into a porridge-like consistency.
Step 8
When the rice is heated through, sprinkle in the Parmesan cheese powder and pizza cheese as desired. Add a pinch of black pepper for extra flavor. Cover the pan with a lid and let it cook over low heat until the cheese is fully melted and gooey.
Step 9
Once the cheese has melted beautifully, turn off the heat. Finish by sprinkling a generous amount of dried parsley over the top. Your delicious Rosé Risotto is ready! Enjoy it while it’s warm for the best taste.
