Pizza Risotto

INGREDIENTS

• 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

DIRECTIONS

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.