Hawaiian Risotto Bake

Makes: 2 servings

Favorite Hawaiian pizza ingredients - Canadian bacon and pineapple - are blended with UNCLE BEN'S Classic Risotto, bell peppers, red onions, Monterey Jack cheese, and creamy white sauce. Baked to bubbly perfection and topped with sweet banana peppers.


  • 11/2 cups (1 pkg.) UNCLE BEN'S® Classic Risotto
  • 1 cup White pizza sauce
  • 1 cup Pineapple, fresh, medium dice
  • 1/2 cup Green bell pepper, thin julienne
  • 1/4 cup Red onion, thin julienne
  • 1/2 cup Chicken broth
  • 1/4 cup Monterey Jack cheese, grated
  • 1/2 cup Canadian bacon slices, cut in half
  • 1 tbsp. (garnish) Banana peppers, sweet, pickled, sliced


  1. Combine all ingredients (except cheese, ham, and garish) in stainless steel mixing bowl; mix well.
  2. Pour mixture into 9” nonstick deep-dish pie pan and spread evenly.
  3. Evenly sprinkle entire pan with cheese; top with ham.
  4. Cook in 430° F Lincoln Impinger Oven® for 6 minutes and 30 seconds.
  5. Immediately stir to fully mix ingredients.
  6. Spoon mixture into dinner bowl and garnish with banana peppers.
  7. Serve hot.


  • Knead risotto pouch before opening to separate rice grains. Recipe was developed using a Lincoln Countertop Impinger Oven, model 1301. Impingement oven time and temperature may be adjusted to meet your operational needs.


  • Try substituting 1 cup of marinara sauce for the white sauce.
  • If fresh pineapple is not available, use well-drained canned pineapple.
  • Placing the ham on top of the risotto mixture during cooking produces crispier and more flavorful ham.