This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Risotto-Stuffed Tomatoes
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- #28208
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
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.
added by
jmstwn1607
nutrition data
231 calories, 14 grams fat, 24 grams carbohydrates, 3 grams protein per serving. This recipe is low in sodium.
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reviews & comments
March 18, 2008
I was shocked at how great this recipe was. The risotto cooked perfectly and the tomatoes browned in the oven giving them a wonderful taste. Instead of medium tomotoes, I used large tomatoes and a few extra plum tomatoes because I had them lying around. I cooked both the plum and large tomatoes in teh same glassware for the same amount of time and they turned out great. I did however cut back in the amount of olive oil I put in the mixture and to be honest I am glad I didn't put the 1/4 cup. I put in about 1/8 cup (for 4 servings) and there was still extra oil at the bottom of the dish after everything was cooked. I would recommend for those health conscience (or high fat conscience) to cut back on the olive oil. That much oil really isn't needed. This is definately a recipe worth trying. Delicilous.