Super Simple Rosé Sauce Risotto
Whip up a Fancy Rosé Sauce Risotto with Leftover Rice and Ingredients from Your Fridge
I used the leftover lobster broth from yesterday, along with some leftover rice! I decided to make a delicious rosé sauce risotto using ingredients that might otherwise go to waste. It turned out to be much more impressive and tastier than I expected! It’s perfect for a quick meal or when you want to enjoy a special dish. This recipe is a lifesaver!
Main Ingredients
- Leftover cooked rice 2.5 cups (approx. 400g)
- Onion 1/2 (medium size)
- Carrot 1/5 (large size)
- Butter 1 Tbsp (approx. 15g)
- Minced garlic 2 Tbsp (approx. 30g)
- Frozen fish cakes 2 sheets (can be substituted with shrimp or seafood)
Seasoning & Toppings
- Store-bought rosé sauce 13 Tbsp (approx. 195ml, adjust to taste)
- Mozzarella cheese 1 bag (approx. 100-150g)
- Store-bought rosé sauce 13 Tbsp (approx. 195ml, adjust to taste)
- Mozzarella cheese 1 bag (approx. 100-150g)
Cooking Instructions
Step 1
Instead of shrimp or seafood, I’m using frozen fish cakes, which are great for this recipe when other ingredients are scarce! Take them out of the freezer and put them to good use. (You can also use shrimp, squid, or other seafood you like.)
Step 2
First, prepare your vegetables. Finely dice the carrot and thinly slice the onion. Cut the fish cakes into bite-sized pieces, about the size of a fingernail. Also, have your butter (1 Tbsp) and minced garlic (2 Tbsp) ready.
Step 3
Heat a pan over medium-low heat and add 1 Tbsp of butter. Once the butter has melted, add 2 Tbsp of minced garlic. Stir constantly to prevent burning, and sauté until the garlic is fragrant and lightly golden. Sautéing the garlic first enhances its flavor significantly.
Step 4
Once the garlic is fragrant, add the diced carrot, sliced onion, and chopped fish cakes to the pan. I added a tiny pinch of salt (just two taps of the shaker) to ensure it wouldn’t be bland. Sauté over medium-low heat until the onions are just becoming translucent, allowing the vegetables’ natural sweetness to develop.
Step 5
If you have any leftover broth from cooking lobster yesterday, add about 3 Tbsp of it. Lobster broth adds a wonderful umami depth to the risotto. (If you don’t have any, you can skip this or use chicken stock or a little water.)
Step 6
Now, let’s prepare the rosé sauce that will bring this risotto to life. Using a store-bought rosé sauce makes it easy to achieve a delicious risotto.
Step 7
I used about 13 Tbsp of rosé sauce. I prefer a generous amount of sauce, so I added quite a bit, but feel free to adjust the quantity to your preference. Since the sauce can thicken as it cooks, taste and add more if needed.
Step 8
Add 2.5 cups of leftover cooked rice (approx. 400g) to the pan. Stir vigorously with a spatula to thoroughly mix all the ingredients and coat every grain of rice with the sauce. Ensure the rice is evenly distributed.
Step 9
Get your mozzarella cheese ready to add extra creaminess and flavor to the risotto. Pre-shredded pizza mozzarella cheese is convenient.
Step 10
Sprinkle 1 bag of mozzarella cheese (approx. 100-150g) generously over the risotto.
Step 11
While you can simply sprinkle the cheese on top, I like to create a well in the center of the risotto, fill it with cheese, and then cover it with some of the risotto. This helps the cheese melt beautifully and creates a lovely presentation.
Step 12
No oven needed! If your pot doesn’t have a lid, use a large bowl or another pot lid to cover it. Cook over medium-low heat for about 7-8 minutes, until the cheese is completely melted and the risotto is heated through and creamy.
Step 13
Finally, garnish with a sprinkle of parsley flakes for a touch of color! (You can skip this if you don’t have parsley.) I like to serve directly from the pot, so I wiped the sides clean for a neat presentation. Enjoy your delicious homemade risotto!
