Name: Creamy Mushroom Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 tbsp (15 mL) Lactantia Butter; 1 onion, finely chopped; 1 garlic clove, minced; 1 1/4 cups (300 mL) short-grain rice; 1 cup (250 mL) finely chopped button mushrooms; 1/2 cup (125 mL) dry white wine; 1/4 tsp (1 mL) each salt & hot red pepper flakes; 10 oz (300 mL) can undiluted chicken broth; 2 1/2 cups (625 mL) water; 1/2 cup (125 mL) Lactantia Spreadable Cream Cheese; 1/4 cup (50 mL) freshly grated Black Diamond Parmesan (optional); 1/4 cup (50 mL) chopped parsley (optional)

Ingredients

Scale

1, 16-inch (40 cm) ball raw pizza dough
1 cup (250 mL) prepared rosé sauce
2 cups (500 mL) Racolli Pizza Mozzarella shredded cheese
1 cup (250 mL) bite-size pineapple pieces
1 cup (250 mL) chopped sweet green bell peppers
1 cup (250 mL) dried tomato pieces
½ cup (125 mL) chopped white onions
1 cup (250 mL) sliced black olives
½ cup (125 mL) sliced mushrooms

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Instructions

On a floured surface, roll out pizza dough, stretching to fit on a lightly-greased, 16-inch (40 cm) pizza pan, allowing for 2-inch (5 cm) crust.
Spread evenly with rosé sauce; sprinkle with half of the Racolli Pizza Mozzarella shredded cheese. Scatter green peppers evenly over surface, followed by tomatoes, then onion, then, olives, and finished with mushrooms. Sprinkle evenly with remaining Racolli Pizza Mozzarella shredded cheese.
Bake in a pre-heated 450°F (230°C) oven until golden brown on the bottom, 15 to 20 minutes. Let sit for 3 minutes before slicing.

Notes

Author: Lactalis Canada Foodservice
Prep Time: 5
Cook Time: 15