Risotto and Pesto Stuffed Tomatoes

Total Time
40mins
Prep 10 mins
Cook 30 mins

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 Nutrition

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a