How To Make Risotto-stuffed tomatoes
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Serves:
Ingredients
- 4 large tomatoes
- 1 cup Arborio rice
- 2 cups vegetable broth
- 1/2 onion, finely chopped
- 2 cloves of garlic, minced
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
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Preheat the oven to 375°F (190°C).
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Slice off the top of each tomato and scoop out the flesh and seeds. Set aside.
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In a saucepan, heat olive oil and sauté the onion and garlic until translucent.
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Add the Arborio rice to the pan and stir until it’s coated with oil.
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Gradually add the vegetable broth, 1/2 cup at a time, stirring constantly until absorbed.
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Continue adding broth and stirring until the rice is cooked al dente.
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Remove from heat and stir in Parmesan cheese and chopped basil. Season with salt and pepper.
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Spoon the risotto mixture into the hollowed-out tomatoes.
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Place the stuffed tomatoes in a baking dish and drizzle with olive oil.
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Bake for 30-40 minutes, until the tomatoes are tender and the risotto is golden on top.
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Serve hot and enjoy!
Nutrition
- Calories : 305kcal
- Total Fat : 6g
- Saturated Fat : 2g
- Cholesterol : 6mg
- Sodium : 310mg
- Total Carbohydrates : 57g
- Dietary Fiber : 7g
- Sugar : 9g
- Protein : 9g
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