Solo Cooking God's Tomato Shrimp Risotto

Name: Solo Cooking God's Tomato Shrimp Risotto
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 1 bowl of cooked rice; 5-6 shrimp; 2 strips of bacon; a small amount of green onion; 1 tablespoon cooking oil; 1 cup store-bought tomato spaghetti sauce; 3 tablespoons milk; 10g butter; 1 slice of cheese; a small amount of parsley powder

A rich, thick Western-style one-bowl dish made by combining bacon and shrimp stir-fried in scallion oil with store-bought tomato sauce, milk, and sliced cheese, then simmered until thick and intense.

🙋 Recommended for

⭐ For those who want to transform leftover rice and pasta sauce into a novel and sophisticated Western-style dish.
⭐ For those who love the thick, creamy shrimp and tomato risotto that clings to your palate, typical of Italian restaurants.

15 min Difficulty Easy Rice bowls

Main ingredients 🥩

green onionbaconshrimptomato saucemilkbuttersliced cheese

Tags 🏷️

Western-style thick and creamy one-bowl meal

Detailed recipeQuick recipe

Ingredients needed 🛒1 servings

1 bowl of cooked rice
5-6 shrimp
2 strips of bacon
a small amount of green onion
1 tablespoon cooking oil
1 cup store-bought tomato spaghetti sauce
3 tablespoons milk
10g butter
1 slice of cheese
a small amount of parsley powder

Recipe 🍳

Add 1 tablespoon of cooking oil and finely chopped green onion to a pan. Infuse over low heat until the scallion oil becomes fragrant and nutty.
Add 2 strips of salty bacon cut into bite-sized pieces and the prepared shrimp to the scallion oil pan. Stir-fry until golden brown to render the meat fat.
Once the bacon and shrimp are fully cooked, add 1 bowl of cooked rice. Using a spatula, spread the rice evenly and lightly coat it with the oil, stir-frying briefly.
Generously pour 1 cup of store-bought tomato spaghetti sauce over the rice. Cook over medium heat, stirring, so the rice absorbs the sauce.
When the sauce has thickened slightly, add 3 tablespoons of milk, 10g of butter for flavor, and 1 slice of cheese in sequence.
Stir well over low heat until the cheese and butter are completely melted and the liquid becomes thick and viscous, then turn off the heat.
Transfer the risotto to a plate, arrange it nicely, and sprinkle parsley powder evenly on top for an Italian-style presentation.

Stir-fry small-cut bacon and shelled shrimp in scallion oil until fragrant and nutty.
Add 1 bowl of cooked rice and 1 cup of store-bought tomato spaghetti sauce, then cook while stirring so the sauce is well absorbed.
Add 3 tablespoons of milk, butter, and cheese; melt them while stirring until a thick risotto consistency is reached, then finish with parsley.

Cooking tips 💡

When combined in the right proportions with store-bought tomato sauce, milk, cheese, and butter create a creamy, deep flavor that far surpasses cheap rosé sauce from the market, delivering a luxurious taste reminiscent of an Italian restaurant.
When simmering the rice, if you press and crush the rice grains with a spatula, it will turn into a rice cake or porridge rather than risotto. The key tip for preserving the texture is to use the edge of the spatula to cut through and stir the rice as it cooks.

Shop ingredients on Coupang(Ad)

green onion bacon shrimp tomato sauce milk butter sliced cheese

Seungwoo Dad's Chive Shrimp Risotto

A fragrant spring chive and shrimp risotto made creamy and moist using the starch from the rice itself and chicken stock, without any cream or cheese.

25minNormalRice bowls

RiceOnionChivesShrimpChicken stock

Home cookingSeasonal cookingUnique dish