RISOTTO AND PESTO STUFFED TOMATOES
These are packed full of flavor and even my non-vegetarian boyfriend thinks these make a tasty entree. It takes awhile, but is so worth it. The original recipe calls for plain risotto rice, but I like to replace that with a package of portabello flavored risotto. If using flavored, be careful not to oversalt.
Provided by tigereye_83
Categories Rice
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- Cut off the tops of the tomatoes, remove core, and slice a small sliver off the bottoms so that they sit flat in the pan.
- Spoon out the meat of the tomatoes, leaving only the shells. Save meat in a separate bowl.
- Place tomatoes in a 9x13 baking dish and set aside.
- In a deep medium cooking pan, melt butter and olive oil. Add shallots and cook for 2-3 minutes until tender--do NOT brown.
- Add tomato meat and bay leaf.
- Add rice and white wine and simmer until wine is completely absorbed.
- Add vegetable broth or chicken stock 1/2 cup at a time, waiting until almost completely absorbed before adding the next 1/2 cup.
- Add pesto, parmesan, and salt and pepper to taste. Set aside mixture.
- Bake tomato shells on 375°F for 10 minutes.
- Fill tomatoes with mixture (remove bay leaf) and serve hot.
Nutrition Facts : Calories 241.5, Fat 12, SaturatedFat 5.7, Cholesterol 22.6, Sodium 180, Carbohydrate 23.3, Fiber 2.2, Sugar 5.2, Protein 6.2
More about "risotto and pesto stuffed tomatoes food"
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love