Pizza Risotto

Name: Pizza Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: italian_american
Ingredients: 1.5 cup arborio rice; 1 tbsp olive oil; 1 pcs onion (medium, finely chopped); 3 pcs garlic (cloves, minced); 3 tbsp tomato paste; 1 tsp dried oregano; 1 pinch red chili flakes; 14 oz canned crushed tomatoes (1 can); 3 cup water (warm); 1 pinch salt; 12 slices pepperoni (quartered); 1 cup mozzarella cheese (shredded); 0.25 cup parmesan cheese (grated); 2 tbsp fresh basil (torn)

RATING

4.3/5(28)

TASTE SCORE

9/10

Creamy, dreamy risotto meets the bold, comforting flavors of a classic pepperoni pizza. Arborio rice is slowly simmered with tomato and herbs until velvety, then finished with mozzarella, crispy pepperoni, and a sprinkle of parmesan. It's a fun, family-friendly one-pot meal that delivers all the pizza joy in a cozy, spoonable bowl.

PREP

10m

COOK

30m

SERVES

1 CUP

539 cal

SERVINGS

METHOD · 7 STEPS

prep · ~4 min
Crisp the pepperoni.
Place a heavy-bottomed pot over medium heat. Add the quartered pepperoni slices and cook, stirring occasionally, until they release their oil and turn crispy, about 3-4 minutes. Remove with a slotted spoon and set aside on a paper towel, leaving the rendered fat in the pot.
saute · ~6 min
Sauté the aromatics.
1.Add olive oil to the pot with the pepperoni fat and warm over medium heat.
2.Add the chopped onion and cook, stirring, until soft and translucent (4-5 minutes).
3.Stir in the minced garlic and cook until fragrant, about 30 seconds.
saute · ~3 min
Toast the rice and tomato paste.
1.Add the arborio rice to the pot and stir to coat every grain in the oil.
2.Cook for 2 minutes until the edges of the rice turn slightly translucent.
3.Add the tomato paste, dried oregano, and red chili flakes. Stir constantly for 1 minute to caramelize the paste.
simmer · ~2 min
Deglaze and begin adding liquids.
1.Pour in the canned crushed tomatoes and stir to combine.
2.Let the mixture bubble gently for 2 minutes, then add 1 cup of warm water and the salt.
3.Stir and bring to a gentle simmer.
simmer · ~20 min
Slowly cook the risotto.
1.Once the liquid is mostly absorbed, add another 1 cup of warm water.
2.Continue cooking over medium-low heat, stirring frequently, until almost absorbed.
3.Add the final cup of warm water and cook, stirring, until the rice is tender and creamy (18-20 minutes total from the first liquid addition).
TIPKeep the pot at a gentle bubble, not a rapid boil. Stirring helps release the rice's starch for creaminess.
mix · ~1 min
Finish with cheese and pepperoni.
1.Remove the pot from the heat.
2.Add the shredded mozzarella and grated parmesan, folding vigorously to melt into creamy strands.
3.Gently fold in most of the crispy pepperoni, reserving a few pieces for garnish.
assemble · ~1 min
Plate and garnish.
1.Spoon the risotto into warm bowls.
2.Top with the reserved crispy pepperoni and torn fresh basil.
3.Finish with an extra crack of black pepper if desired.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use warm water when adding to the risotto so the cooking temperature doesn't drop drastically, which can slow starch release.
2
Stir frequently but gently — the motion helps the grains release creaminess without breaking them.
3
Cook the rice just to al dente; it should be tender but still have a tiny bite at the center.
4
Let the risotto rest off the heat for 1 minute before folding in the cheese for the most gooey, stretchy finish.
5
Reserve a few crispy pepperoni slices for the top to maintain a crunchy texture contrast in the final dish.
6
This risotto thickens as it cools; stir in a splash of warm water or broth when reheating to bring back the creamy consistency.

RECIPE VARIATIONS

Adapt it for your goals.

vegetarian

Vegetarian

Replace pepperoni with 1 cup of sautéed mushrooms or roasted red peppers for a meatless version that still delivers a deep, savory umami kick.

spicy

Spicy

Double the red chili flakes and add a pinch of cayenne pepper with the tomato paste for extra heat — ideal for those who love a fiery pizza.

extra cheesy

Extra-cheesy

Swap the mozzarella for low-moisture, whole-milk mozzarella and stir in 2 oz of cubed cream cheese at the end for an ultra-luxurious, velvety texture.

mushroom pepperoni

Mushroom-pepperoni

Sauté 1 cup of sliced cremini mushrooms with the onion to add earthy depth that complements the crispy pepperoni beautifully.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Moderate Protein from Dairy

The mozzarella and parmesan provide a modest amount of high-quality protein along with bone-supporting calcium, making the risotto more balanced than plain rice.

✓

Lycopene Boost from Tomatoes

Crushed tomatoes and tomato paste are rich in lycopene, an antioxidant linked to heart health, especially when cooked with a little fat.

✓

Satiating Complex Carbs

Arborio rice supplies slowly digestible carbohydrates that offer steady energy and help keep you full longer when eaten in sensible portions.

QUESTIONS?

Frequently asked questions

Arborio is ideal for its high starch content. Carnaroli or vialone nano work well too, but long-grain rice like jasmine won't yield the same creamy risotto texture.