Ranch Pepperoni Pizza Risotto

Ranch risotto, topped like a pizza, with cheese, tomato sauce, and pepperoni, and baked until melty and delicious.

Prep Time15

Cook Time45

Total Time1

Servings: servings

Calories: 676kcal

Add the oil and onions to a heavy bottom, large, shallow, and oven safe pot over medium heat.
Stir and cook 5 minutes to soften. Add in the rice and garlic and cook another 5 minutes, stirring often.
Stir in the vermouth and deglaze the pan if needed. Stir 2 minutes, then add in 1 cup of the stock.
Continue to stir and slowly cook, adding about 1/2 cup of stock when it gets dry. Cook about 30 minutes until the stock is gone and the rice is tender. If the stock is gone and the rice is not yet tender, you can continue with water until it is ready. You want it to be somewhat thick, dryer, and clumpy when it finishes because there is a bit more liquid going into it.
Stir in the mayo. remove from heat.
Add a few big scoops of the rice to the buttermilk and stir. Then add it, along with all the buttermilk, into the pot. This step is to temper the buttermilk so it does not split when adding it.
Next stir in the herbs and yogurt.
Preheat broiler to high
Warm the tomato sauce in a pan or in the microwave.
Drizzle the sauce onto the top of the risotto and use a spoon to swirl it in. Do not overmix. You want a swirl!
Top with the cheese, then the pepperoni and jalapeno.
Broil on high for about 5 minutes to melt the cheese and brown slightly.
Allow to cool for 5 minutes before serving