This pizza supreme risotto is comforting, indulgent, and full of nostalgic flavors. Imagine your favorite supreme pizza transformed into a creamy risotto—cheesy, tangy, spicy, and utterly cozy. We can’t get enough of it.
Perfect for a special dinner—or Valentine’s Day.
This dish is rich, creamy, loaded with cheese, and finished with plenty of parmesan. It’s served as a generous bowl of comfort—hearty, satisfying, and full of pizza flavor.
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I love one-pot meals like this: filling, comforting, and essentially a whole dinner in one pot. It’s like soup—but even cozier.
Cozy. Comfy. (Yes, “comfier” is a word here.)
This is basically a big hug in a bowl that tastes like pizza. What could be better?
Picture the best pizza supreme: lots of melted cheese, tangy banana peppers or pepperoncini, spicy crispy pepperoni, and tender mushrooms, all topped with parmesan. The contrast of creamy, cheesy, spicy, crunchy, and tangy delivers a delicious flavor explosion.
A pizza supreme varies by taste—some add green peppers, onions, sausage, or olives. I’ve used those in other recipes, but for this risotto I focus on three key add-ins: juicy mushrooms, crispy pepperoni, and tangy pepperoncini. Together with cheese, they recreate that pizza-supreme profile perfectly.
A note about effort: it’s not a quick stir-and-go, but it’s worth it.
Yes—risotto requires attention. If you follow the steps, the result will be luxuriously creamy. Since risotto is already a bit high-maintenance, I include a couple extra steps to finish the add-ins properly. It’s similar to other risottos that include separately cooked proteins or vegetables.
First: crisp the pepperoni. It’s fantastic—quick and gives a satisfying crunch. I bake the slices on a sheet for under 10 minutes, then chop or crumble them.
Next: sauté the mushrooms. Quarter them, cook in a hot skillet with a little oil until golden and juicy, then finish with salt. Those two elements, plus sliced pepperoncini from the jar, are the main toppings.
The risotto base itself uses plenty of garlic, dry white wine, and parmesan. I reserve some crispy pepperoni and mushrooms to sprinkle on top at the end so each bite has texture and flavor pops.
Serve this risotto as a main with a bright green salad, or as a side alongside grilled meat or salmon. It’s a crowd-pleaser and perfect for a cozy weekend meal.
Pizza Supreme Risotto with Crispy Pepperoni
Pizza Supreme Risotto with Crispy Pepperoni
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Ingredients
- 3 ounces pepperoni slices
- 8 ounces baby bell mushrooms, quartered
- 2 tablespoons olive oil
- kosher salt and pepper
- 6 cups chicken or vegetable stock
- 1 tablespoon olive oil
- 1 ½ cups arborio rice
- 4 garlic cloves, minced
- ¾ cup dry white wine, like sauvignon blanc
- 1 cup finely grated parmesan cheese, plus more for serving
- ¾ cup sliced pepperoncini
- crushed red pepper flakes
Instructions
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Preheat the oven to 350°F. Arrange pepperoni slices in a single layer on a baking sheet and bake until crisp, about 5–10 minutes. Remove, let cool, then chop or crumble.
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Heat 1 tablespoon olive oil in a skillet over medium heat. Add the mushrooms and cook, stirring occasionally, until golden and tender. Season with salt and pepper. Remove from heat.
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Warm the stock in a large saucepan over low heat so it stays hot while you make the risotto.
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In a separate large saucepan or stock pot, heat the remaining tablespoon of olive oil over medium-low. Add garlic and arborio rice with a big pinch of salt and pepper. Stir frequently and toast the rice for 3–5 minutes until it becomes translucent.
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Stir in the white wine and cook until absorbed (or substitute extra warm stock). Add about 1 cup of warm stock at a time, stirring continuously and waiting until each addition is absorbed before adding more. Continue with 1 cup more, then another 2–3 cups as needed until the rice is creamy and al dente. You want the risotto hydrated with a bit of liquid remaining. This takes roughly 20–25 minutes or a little longer.
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When the rice is plump and cooked, stir in the grated parmesan until melted. Fold in most of the crispy pepperoni, the mushrooms, and the pepperoncini, reserving a bit to garnish. Taste and adjust seasoning if necessary.
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Serve immediately with extra parmesan and a sprinkle of crushed red pepper flakes for heat.
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