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Pizza risotto

  • 0:10 Prep
  • 0:30 Cook
  • 4 Servings


  • 1 litre Massel vegetable liquid stock
  • 1 garlic clove, crushed
  • 2 tablespoons olive oil
  • 100g sliced leg ham, chopped
  • 200g button mushrooms, sliced
  • 1 small red capsicum, diced
  • 1 1/2 cups arborio rice
  • 125g cherry tomatoes, halved
  • 1 cup grated light pizza cheese
  • 1/3 cup fresh basil leaves


  • 1
    Place stock, garlic and 2 cups cold water in a saucepan over medium heat. Cook for 6 minutes or until mixture starts to simmer.
  • 2
    Meanwhile, heat half the oil in a large saucepan over medium-high heat. Add ham, mushroom and capsicum. Cook, stirring occasionally, for 3 to 5 minutes or until capsicum has softened. Transfer to a plate.
  • 3
    Heat remaining oil in pan. Add rice. Cook, stirring, for 1 to 2 minutes or until coated. Add 1/3 cup stock mixture. Cook, stirring, until mixture has absorbed. Repeat with remaining stock mixture until rice is tender. Stir in ham mixture and tomato. Season with salt and pepper. Cook for 1 minute or until heated through. Stir in cheese. Top with basil. Serve.

Source: taste.com.au


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