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Pizza Risotto

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    • 1 litre salt-reduced vegetable stock
    • 1 garlic clove, crushed
    • 2 tablespoons olive oil
    • 100g sliced sujuk (spicey Turkish sausage), chopped
    • 200g button mushrooms, sliced
    • 1 small red capsicum, diced,
    • 1 1/2 cups Arborio Risotto Rice
    • 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 sujuk, 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 sujuk mixture. Season with salt and pepper. Cook for 1 minute or until heated through. Stir in cheese. Top with basil. Serve.


    This recipe was developed using a Kambrook Appliance.


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    Guest 23 February 2024

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