Pizza Risotto

Ingredients

• 160g risotto rice
• 70g mozzarella
• 70g pepperoni
• 4 small mushrooms
• 1 small onion
• 1 tsp lazy garlic/garlic puree
• Pinch of chilli flakes
• 1 tsp oregano
• 2 tsp balsamic vinegar
• 250g passata
• 600ml chicken stock
• 1 tbsp tomato puree
• Handful of cherry tomatoes

Method

1. Fry the onions, peppers and mushrooms until softened
2. Once soft, add some black pepper, the garlic puree and chilli flakes
3. Slice the pepperoni in to strips and add this to the pan with the oregano
4. Cook for a few more minutes, then add the rice to the pan and stir well
5. Once the rice is mixed in, add the passata and stir for a few minutes
6. Add the balsamic vinegar, and then the chicken stock little at a time, stirring constantly, adding more stock once it's been absorbed, this will take around 30
7. Once stock is absorbed, stir in the tomato puree and add the cherry tomatoes and grated mozzarella to the pan, keep stirring
8. Serve once mozzarella has melted