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CDKitchen

Risotto-Stuffed Tomatoes
CDKitchen https://www.cdkitchen.com
Serves/Makes: 4    |   Ready In: 1-2 hrs

Ingredients:
4 tomatoes, medium
1/2 cup Arborio rice, raw
1 1/2 tablespoon fresh basil, chopped
1 teaspoon garlic, minced
1/4 cup olive oil
salt and pepper, to taste

Directions:
Preheat the oven to 400 degrees F.

Cut the tops off of the tomatoes. Cut about a 1/8" slice off of the bottom (helps them stand up). Save the slices. Hollow out the tomatoes, saving the pulp.

Pulse the pulp in a food processor. Strain the pulp to remove the seeds. Mix together the pulp, rice, basil, garlic, olive oil and seasonings.

Stuff the mixture into the tomatoes. Top with the reserved slices. Bake for 50-60 minutes. Serve warm.

Recipe Location: https://www.cdkitchen.com/recipes/recs/67/RisottoStuffed_Tomatoes37286.shtml
Recipe ID: 28208

Nutrition:
per serving: 231 calories, 14g fat, 24g carbohydrates, 3g protein.

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