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Pepperoni Pizza Risotto

Enjoy this cheesy Pepperoni Pizza Risotto as a delicious first course or satisfying side dish. Serve it with a topping bar stocked full of cheese, pepperoni, sausage, mushrooms, fresh herbs, and vegetables to make an entire meal or serve alongside meat and veggies.

Prep Time:  10 minutes
Cook Time:  30 minutes
Yield:  About 5 cups
Serves:  2 – 4



Pepperoni Risotto:

  • 1 (4-ounce) package of Mini Pepperonis
  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter, divided
  • 4 cups seasoned vegetable stock, divided
  • 1 ½ cups Arborio or Carnaroli rice
  • 1-2 large cloves garlic, minced
  • 1 tablespoon onion powder
  • ½ teaspoon freshly ground black pepper
  • 1 cup Frigo® Whole Milk Ricotta Cheese
  • 1 (5-ounce) container + more for serving Frigo® Shaved Parmesan Cheese
  • Salt and black pepper, to taste

Optional Toppings:

  • Marinara, Basil chiffonade, Italian seasonings, grape tomatoes, diced peppers, diced onions, sausage, salami, pepperoni, Frigo® Shaved Parmesan Cheese, Frigo® Whole Milk Ricotta Cheese, Frigo® Shredded Fresh Mozzarella Cheese


In a small sauce pot, heat 4 cups vegetable stock to a simmer and keep warm over low heat.

Meanwhile, in a 3-quart sauce pot, heat 1 tablespoon of olive oil on medium-high heat and stir in pepperoni.  Cook while stirring until crispy, about 4 minutes.  Remove pepperoni with a slotted spoon and set aside on a plate for serving.

In the same sauce pot (leave remaining olive oil), melt 2 tablespoon of the butter over medium heat. Add the rice, garlic, onion powder, and freshly ground black pepper and stir with a wooden spoon or rubber spatula until the rice is well coated. 

Ladle 1 cup of the stock into the rice and allow to cook, stirring occasionally, until the stock is absorbed.  Repeat, adding ½ cup of broth at a time, until you have added 3 cups and the rice is cooked through but al dente and a soupy consistency, about 25 minutes.  

While the rice is cooking, blend the Frigo® Whole Milk Ricotta Cheese, container of Frigo® Shaved Parmesan Cheese, and remaining stock until the ricotta cheese is blended smooth.

Stir the blended cheese mixture into the warm risotto and cook until rice absorbs the majority of the liquid.  Taste and adjust seasoning.  Serve warm, topped with crispy pepperoni, additional Shaved Parmesan Cheese, optional toppings, and/or EVERY pizza topping that your tastebuds crave!

Enjoy as a main dish or tasty side dish.

Rad Tip: 1 cup of dry risotto rice yields about 3 cups of cooked rice.

Rad Remix:  Make Pizza Arancini (fried rice balls) as a recipe remix or a delicious way to make over leftovers.  Fry, rolled into 1 ½-inch balls coated with Italian seasoned breadcrumbs.  Garnish with extra chopped basil, parsley, and Frigo® Shaved Parmesan Cheese.  Serve with warm marinara sauce for dipping.