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Risotto-Stuffed Tomatoes




Source of Recipe


submitted by Maxann from Nick Sundberg


Recipe Introduction


Serve these with steak or roasted chicken.


List of Ingredients




4 Tomatoes, medium
1/2 cup Risotto (Arborio rice), raw
1 1/2 Tablespoons Basil, fresh, chopped
1 teaspoon Garlic, minced
1/4 cup Olive oil
Salt and pepper to taste

Recipe



Pre-heat the oven to 400. Cut the tops off of the tomatoes.

Cut about a 1/8" slice off of the bottom (helps them stand up).

Save the slices. Hollow out the tomatoes, saving the pulp. ulse the pulp in a food processor. Strain the pulp to remove the seeds. Mix together the pulp, rice, basil, garlic, olive oil and seasonings. Stuff the mixture into the tomatoes. Top with the reserved slices.

Bake for 50-60 minutes. Serve warm.