Risotto & Pancetta Stuffed Tomatoes

1. 1

   Heat oven to 350F.

2. 2

   Cut thin slice off top of each tomato.

3. 3

   Carefully scoop out inside of tomato with spoon, leaving shell; set aside.

4. 4

   Discard insides.

5. 5

   Cook risotto according to package directions.

6. 6

   Add pancetta, 2 slices cheese and basil; stir to combine.

7. 7

   Fill each tomato with about 1/4 cup mixture.

8. 8

   Place into 8-inch square baking pan.

9. 9

   Top each tomato with 1 slice cheese.

10. 10

    Bake 5-10 minutes or until heated through and cheese is melted.

11. 11

    Sprinkle with additional basil, if desired.

12. 12

    Serve immediately.

13. 13

    *Substitute your favorite flavored risotto mix.

14. 14

    **Substitute bacon.

* Per serving · 4 servings · Values may vary.

No additional tips available.