Pizza Risotto Rice by Lucy Tweed

The recipe you never knew you needed, Lucy’s pizza rice is loaded with classic pizza veg; capsicum, olives, mushrooms, red onion, garlic, and oregano and baked till crispy sticky with baby truss and a melty burrata on top.

A perfect side to roast chook or grilled meats or just a great one pot vego dinner… or it’s easy to add ham and broth if you want a more meaty one pot version. It’s sure to become a regular on your menu.

Ingredients

1 red capsicum, finely sliced
1 red onion, finely sliced
2 tablespoon olive oil
3 garlic cloves, finely sliced
200 g tub buffalo mozzarella
1 tablespoon fresh oregano, finely chopped
1 jar GOOD Sugo Napoli Sauce
4 medium-sized mushrooms, finely sliced
6 pitted Kalamata olives, finely sliced
50 g butter
500 g risotto rice
1 punnet / 2 small vines cherry tomatoes or baby truss

Method

Preheat oven to 180’c fan forced.
In an oven proof frying pan, sauté the onion and capsicum over a high heat until starting to brown, approx. 3 minutes.
Add mushrooms, garlic, oregano and 1 tablespoon olive oil and fry for a further two minutes. Add olives, butter, and risotto rice, reduce heat to medium and stir well to coat rice in butter in pan flavours.
Add GOOD Sugo and using the same jar, fill with water and add to pan.
Top with cherry tomatoes or baby truss. Drizzle with olive oil and sprinkle with salt.
Cook in oven for 30 minutes.
Top with buffalo mozzarella and drizzle with extra virgin olive oil.