Quick & Easy Seafood Rosé Risotto
Flavorful and Nutritious Seafood Rosé Risotto Made with Frozen Seafood in a Flash
Craving a simple yet delicious meal after a busy day? This recipe features ‘Seafood Rosé Risotto,’ easily made with fresh seafood from the market and frozen ingredients. My child loved it so much last time that I decided to make it for myself. The rosé sauce, a perfect harmony of creamy richness and tomato’s tanginess, is exquisite. The addition of chili peppers cuts through the richness, giving it an irresistible allure that makes you finish the whole bowl without realizing it! You can enjoy it light and simple without cheese, or customize your own special risotto by adjusting the ratio of cream and tomato sauce to your liking. It’s the perfect choice for a solo meal or a quick, satisfying dish!
Ingredients
- 1 bowl cooked rice (warm)
- 1/4 onion (finely chopped)
- 1/2 Cheongyang chili pepper (seeds removed, finely chopped; adjust for spice level)
- Frozen shrimp (appropriate amount)
- Frozen clams (appropriate amount)
Sauce (Ratio to your preference)
- Cream sauce 1 : Tomato sauce 1 (basic ratio, adjustable)
Seasoning
- Milk (approx. 1/2 cup)
- Parsley flakes (a pinch)
- Salt (to taste)
- Black pepper (a pinch)
- Cream sauce 1 : Tomato sauce 1 (basic ratio, adjustable)
Seasoning
- Milk (approx. 1/2 cup)
- Parsley flakes (a pinch)
- Salt (to taste)
- Black pepper (a pinch)
Cooking Instructions
Step 1
First, wash the onion and Cheongyang chili pepper, remove excess water, and mince them very finely. Rinse the frozen shrimp and clams under cold water to thaw and prepare them.
Step 2
Heat 1 Tbsp of olive oil in a pan over medium heat. Add the minced onion and sauté until translucent to release its aroma. Once the onion is softened, add the prepared shrimp and clams and stir-fry together to enhance the seafood flavor.
Step 3
Now, add the cream sauce and tomato sauce to the pan in your preferred ratio and mix well. Let it simmer briefly until the sauces are warm and combined with the ingredients. (The basic ratio is 1:1; increase the cream sauce if you prefer a creamier taste, or add more tomato sauce for a tangier flavor.)
Step 4
Pour in about 1/2 cup of milk to adjust the sauce’s consistency and add creaminess. Stir well after adding the milk and bring the sauce to a gentle simmer.
Step 5
Add the warm bowl of rice and the minced Cheongyang chili pepper. Gently stir with a spatula to ensure the rice grains are well coated with the sauce. The Cheongyang chili pepper adds a spicy note that balances the richness.
Step 6
Once the risotto has simmered to your desired consistency, sprinkle in a pinch of parsley flakes and season with salt and black pepper to taste. Adjust the seasoning to complement the natural flavors of the ingredients.
Step 7
Finally, gradually add more milk, a little at a time, until you achieve your preferred risotto consistency. It should be creamy and flowable, not too thick.
Step 8
Serve the delicious, completed Seafood Rosé Risotto in a beautiful bowl. Enjoy it hot for the best flavor!
