Pepperoni Pizza Risotto



  • 1 tablespoon olive oil
  • 1 package arborio rice (16 oz.)
  • 6 cups hot water
  • 1 jar (1 lb. 8 oz.) Ragu® Old World Style® Pasta Sauce
  • 1/2 teaspoon italian seasoning (dried)
  • 1 cup turkey pepperoni (chopped, 4 oz)
  • 1/2 cup shredded mozzarella cheese (about 2 oz)
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    1. In 12-inch deep nonstick skillet, heat olive oil over medium-high heat and cook rice, stirring occasionally, 3 minutes or until golden. Stir in water, Pasta Sauce and Italian seasonings. Bring to a boil over high heat. Reduce heat and simmer covered, stirring frequently, 20 minutes or until almost all liquid is absorbed and rice is creamy and tender. Stir in pepperoni, then top with cheese.
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