Pizza risotto

Method

1. 1

   Fry the onions, peppers and mushrooms until softened

2. 2

   Once soft add some black pepper, the garlic purée and chilli flakes

3. 3

   Slice the pepperoni in to strips and add this to the pan with the oregano

4. 4

   Cook for a few more minutes, then add the rice to the pan and stir well

5. 5

   Once the rice is mixed in, add the passata and stir for a few minutes

6. 6

   Add the balsamic vinegar, and then the chicken stock a little at a time, stirring constantly, adding more stock once its been absorbed, this will take around 30 mins

7. 7

   Once stock is absorbed, stir in the tomato purée and add the cherry tomatoes and grated mozzarella to the pan, keep stirring

8. 8

   Serve once mozzarella has melted