Risotto and Pesto Stuffed Tomatoes Recipe

Name: Risotto and Pesto Stuffed Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 -5 large tomatoes; 1 bay leaf; ¼ cup shallot, minced; 2 cups vegetable broth or 2 cups chicken stock; ½ cup white wine; 1 ½ cups pesto sauce; 2 tablespoons butter; 1 tablespoon olive oil; 1 cup risotto rice; ⅓ cup parmesan cheese, grated; salt; pepper

Servings: persons

4 -5 large tomatoes
1 bay leaf
¼ cup shallot, minced
2 cups vegetable broth or 2 cups chicken stock
½ cup white wine
1 ½ cups pesto sauce
2 tablespoons butter
1 tablespoon olive oil
1 cup risotto rice
⅓ cup parmesan cheese, grated
salt
pepper

1
Preheat oven to 375F.
2
Cut off the tops of the tomatoes, remove core, and slice a small sliver off the bottoms so that they sit flat in the pan.
3
Spoon out the meat of the tomatoes, leaving only the shells.
4
Save meat in a separate bowl.
5
Place tomatoes in a 9x13 baking dish and set aside.
6
In a deep medium cooking pan, melt butter and olive oil.
7
Add shallots and cook for 2-3 minutes until tender--do NOT brown.
8
Add tomato meat and bay leaf.
9
Add rice and white wine and simmer until wine is completely absorbed.
10
Add vegetable broth or chicken stock 1/2 cup at a time, waiting until almost completely absorbed before adding the next 1/2 cup.
11
Add pesto, parmesan, and salt and pepper to taste.
12
Set aside mixture.
13
Bake tomato shells on 375F for 10 minutes.
14
Fill tomatoes with mixture (remove bay leaf) and serve hot.

502

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 -5 large tomatoes, 1 bay leaf, ¼ cup shallot, minced, 2 cups vegetable broth or 2 cups chicken stock, and more.

Yes, Risotto and Pesto Stuffed Tomatoes falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Risotto and Pesto Stuffed Tomatoes

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