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Risotto Stuffed Tomato


3-6 medium Alstede Fresh tomatoes
4-8 tablespoons Arborio rice (about 1 1/2 T rice for each tomato)
A handful of parsley or mix the herbs adding basil and oregano leaves, finely chopped
3-4 cloves garlic, minced

¼-1/3 cup dry white wine
¼-1/2 c parmesan cheese
4-6 tablespoons extra virgin olive oil
11/2-3 c vegetable or chicken stock or more
Sea salt and pepper to taste
8 basil leaves


Directions :

Preheat the oven to 400. Remove the core from the tomato.  Slice the top off of the tomato at about 1/2” Set tops aside. Carefully scoop out the flesh of the tomato and chop.
Place the tomato cups in a baking pan. Season the inside of the cups with a little salt.

Heat 3-4 T olive oil in a shallow pan on medium heat, Add the garlic and sauté a minute or two, do not brown or burn.  Add the rice and mix into the garlic.  Add the chopped tomato and the wine.  Allow the wine to absorb into the rice.  Add about ¾ c broth and simmer for a minute or two and remove from the heat.  Mix in the herbs and cheese.  Season with salt and pepper.

Divide the filling and any liquid among the tomatoes and cover with tops.
Place a basil leaf in each core. Heat the remaining broth and pour a cup or so over the tomatoes. Tomatoes should be sitting in 1/2″ of broth.  Cover the pan tightly with foil.
Bake 25-30 minutes, basting tomatoes with some stock and recover.  Add more hot stock as needed for the rice to become tender.   Lower the temperature to 350 for 10 more minutes. Check to see if the rice is tender. Allow tomatoes to set a few minutes before serving. Serve hot or at room temperature.

Farm Kitchen Tip from Miss Jenn – I have a friend who studied in Italy in her college years. She would visit with a family on the weekends and this is a dish that would be prepared in- season. The beauty of this dish is that there really wasn’t a recipe, just some directions and a list of basic ingredients that do not have to be exact. Most important to the success of this dish is that there is always enough broth for the rice to absorb and become tender. Enjoy!

Recipe & photos provided by Jenn Borealo, Culinary Specialist at Alstede Farms


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