Risotto and Pesto Stuffed Tomatoes |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 5 |
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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. Ingredients:
4 -5 large tomatoes |
1 bay leaf |
1/4 cup shallot, minced |
2 cups vegetable broth or 2 cups chicken stock |
1/2 cup white wine |
1 1/2 cups pesto sauce |
2 tablespoons butter |
1 tablespoon olive oil |
1 cup risotto rice |
1/3 cup parmesan cheese, grated |
salt |
pepper |
Directions:
1. Preheat oven to 375°F.
2. 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.
3. Spoon out the meat of the tomatoes, leaving only the shells. Save meat in a separate bowl.
4. Place tomatoes in a 9x13 baking dish and set aside.
5. In a deep medium cooking pan, melt butter and olive oil. Add shallots and cook for 2-3 minutes until tender-do NOT brown.
6. Add tomato meat and bay leaf.
7. Add rice and white wine and simmer until wine is completely absorbed.
8. Add vegetable broth or chicken stock 1/2 cup at a time, waiting until almost completely absorbed before adding the next 1/2 cup.
9. Add pesto, parmesan, and salt and pepper to taste. Set aside mixture.
10. Bake tomato shells on 375°F for 10 minutes.
11. Fill tomatoes with mixture (remove bay leaf) and serve hot.
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