Stuffed Tomatoes with Savoury Risotto and Enough Risotto Left Over for Lunch the Next Day!! Recipe

Name: Stuffed Tomatoes with Savoury Risotto and Enough Risotto Left Over for Lunch the Next Day!!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tomatoes, tops cut off and hollowed out; 1 onion, finely chopped; 1 jalapeno pepper, chopped; 1 cup frozen corn; 1 carrot, sliced into rounds; 6 button mushrooms, sliced; 1 vegetable bouillon cubes or 1 chicken bouillon cube; 1 cup arborio rice or 1 cup basmati rice; ¼ cup milk; ⅛ cup parmesan cheese; very hot water, as needed; pepper, to taste; 1 tablespoon oil or 1 tablespoon butter, to saute with; 1 tablespoon extra parmesan cheese, for sprinkling

Servings: persons

4 tomatoes, tops cut off and hollowed out
1 onion, finely chopped
1 jalapeno pepper, chopped
1 cup frozen corn
1 carrot, sliced into rounds
6 button mushrooms, sliced
1 vegetable bouillon cubes or 1 chicken bouillon cube
1 cup arborio rice or 1 cup basmati rice
¼ cup milk
⅛ cup parmesan cheese
very hot water, as needed
pepper, to taste
1 tablespoon oil or 1 tablespoon butter, to saute with
1 tablespoon extra parmesan cheese, for sprinkling

1
Heat the oil in a large saucepan and throw in the onions, carrots and jalapeno pepper.
2
Saute for a few minutes before adding the rice, bullion cube and just enough water to cover.
3
Let simmer for a few minutes, adding water 1/2 cup at a time when the pan starts to get dry until the rice is cooked.
4
About five minutes before the rice is done, add the corn and the mushrooms.
5
About two minutes before the rice is done, add the milk and the parmesan cheese.
6
Reduce heat and let cook slowly until all the liquid is absorbed.
7
Season with pepper.
8
Stuff the tomatoes with a couple spoonfuls of rice, top with a sprinkling of parmesan (and some parsley if you like) and place on a baking tray.
9
Bake at about 180 C or 375 F until the tomatoes are soft, about 15 minutes.
10
Serve and take any leftover risotto with you for lunch the next day!

402

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 14 ingredients. The key ingredients include: 4 tomatoes, tops cut off and hollowed out, 1 onion, finely chopped, 1 jalapeno pepper, chopped, 1 cup frozen corn, and more.

Yes, Stuffed Tomatoes with Savoury Risotto and Enough Risotto Left Over for Lunch the Next Day!! falls under the General 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.

Stuffed Tomatoes with Savoury Risotto and Enough Risotto Left Over for Lunch the Next Day!!

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