Risotto-Stuffed Tomatoes Recipe

Name: Risotto-Stuffed Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 beefsteak tomatoes; 2 teaspoons olive oil; 2 ounces risotto rice; 2 scallions, chopped; 1 zucchini, chopped; 2 ounces chestnut mushrooms, wiped and sliced; 1 cup vegetable stock; 1/2 teaspoon dried Italian seasoning; 6 fresh basil leaves; salt and pepper; 1 tablespoon parmesan cheese, finely grated; 2 ounces arugula

Servings: persons

2 beefsteak tomatoes
2 teaspoons olive oil
2 ounces risotto rice
2 scallions, chopped
1 zucchini, chopped
2 ounces chestnut mushrooms, wiped and sliced
1 cup vegetable stock
1/2 teaspoon dried Italian seasoning
6 fresh basil leaves
salt and pepper
1 tablespoon parmesan cheese, finely grated
2 ounces arugula

1
Slice the tops off the tomatoes and set aside. Scoop out the seeds and pulp from the tomatoes with a teaspoon, but be careful not to cut through to the base. Chop the pulp and keep the seeds, but discard the hard, central cores.
2
Heat the oil in a medium saucepan and tip in the rice. Fry gently over a low heat for 2 minutes, stirring frequently to stop the rice from browning, then add the scallions, zucchini and mushrooms and fry gently for 2 more minutes.
3
Preheat the oven to 375u00b0F Pour in the stock then stir in the dried herbs, tomato pulp and seeds - the seeds will add fibre, and won't be noticeable in the finished dish.
4
Cook gently for about 15-20 minutes, stirring frequently until the rice is tender and the stock has been absorbed - add extra stock or water if necessary.
5
Turn off the heat, tear the basil leaves into the pan and scatter with parmesan. Season with salt and pepper and stir well.
6
Put the tomatoes in an ovenproof dish and fill each one generously with the risotto.
7
Replace tomato tops and bake, uncovered, for 15-20 minutes until the tomatoes are tender. Cool for 5 minutes, then serve with a few arugula leaves on top.

142

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: 2 beefsteak tomatoes, 2 teaspoons olive oil, 2 ounces risotto rice, 2 scallions, chopped, and more.

Yes, Risotto-Stuffed Tomatoes falls under the Vegetarian 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-Stuffed Tomatoes

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