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Risotto Stuffed Tomato

4-6 medium tomatoes
4-6 tablespoons Arborio rice
A handful parsley leaves, finely chopped
2-3 cloves garlic, minced
¼ c parmesan cheese
4-6 tablespoons extra virgin olive oil
1 c vegetable broth
Sea salt and pepper to taste
8 basil leaves

Preheat oven to 400.
Carefully scoop out the flesh of the tomato and chop.
Place the tomato cups in a baking pan. Mix chopped tomato, rice, parsley garlic and cheese. Stir in some salt and pepper.
Divide the filling among the tomatoes and cover with tops.
Place a basil leaf in each core. Heat the broth and pour over the tomatoes. Cover the pan tightly with foil.
Bake 25-30 minutes, 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.

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