Baked Tomatoes Stuffed with Risotto
I’ve tried many stuffed tomato recipes in the past, but none of them have really knocked my socks off. The stuffing was bland and turn out dry after baking.
These baked tomatoes stuffed with risotto have an incredible rich flavor and are super pretty with their little hats.
It’s a very simple recipe. Slice the tops off the tomatoes and hollow out seeds and flesh, stuff them with a delicious risotto and bake.
Baked tomatoes stuffed with risotto can be served as a main dish or as a side. You could make these into bites using smaller tomatoes or large cherry tomatoes.
They are great hot or at room temperature, making them perfect for barbecues and picnics.
Choose firm, round, very ripe tomatoes for best results. Be careful to not puncture the bottom or sides of the tomatoes as you spoon out the insides.
I used Carnaroli rice but you could use Arborio or Roma. The risotto is enough for six small/medium tomatoes.
If you love tomatoes and you are looking for something quick and tasty, try these baked tomatoes stuffed with risotto. Enjoy!
Baked tomatoes stuffed with risotto have an incredible rich flavor. They can be served as a main or as a side, hot or at room temperature
Serves 6 as a side and 3 as a main
- 2 tablespoons extra virgin olive oil divided
- 1 small red chili finely chopped
- 1 shallot finely chopped
- ½ clove garlic finely chopped
- 100 grams (1/2 cup) Carnaroli rice or Arborio or Roma
- ¼ glass dry white wine
- 300 ml (1 1/4 cup) vegetable stock 1 1/4 cu
- 6 medium tomatoes (750 grams /1.6 lb)
- ½ tablespoon capers rinsed and finely chopped
- 1 1/2 tablespoon parmesan cheese grated
- ½ tablespoon butter
- Salt and pepper
- In a pan, sautee the chili, shallot and garlic with 1 tablespoon of olive oil.
- Once softened, add the rice and toast it for a few minutes, until translucent.
- Pour in the white wine and let it evaporate.
- Add the vegetable stock, a ladle at a time, stirring constantly with a wooden spoon.
- Cook for about 15 minutes, until the risotto is creamy but not overcooked.
- Add the capers, 1 tablespoon of parmesan, butter and mix well.
- Preheat the oven to 180 degrees C (350 degrees F).
- With a sharp knife cut off the top of the tomatoes and keep them as lids.
- Scoop out the pulp.
- Place the tomato shells into an oiled ovenproof dish and fill each one generously with the risotto.
- Place the lids on top of each tomato, and drizzle the remaining olive oil on top. Season with salt and pepper.
- Bake for about 20 minutes or until the tomatoes are wrinkled and soft.
- Serve the baked tomatoes stuffed with risotto warm or at room temperature.
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