Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Stuffed Tomatoes with Savoury Risotto and Enough Risotto Left Over for Lunch the Next Day!! Recipe
    Lost? Site Map

    Stuffed Tomatoes with Savoury Risotto and Enough Risotto Left Over for Lunch the Next Day!!

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Sackville's Note:

    Credit for this recipe goes to TWoolfe and Mirjam who came up with the idea in chat. I served it with baked salmon steaks and a sweet pepper stir-fry.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the oil in a large saucepan and throw in the onions, carrots and jalapeno pepper.
    2. 2
      Sauté for a few minutes before adding the rice, bullion cube and just enough water to cover.
    3. 3
      Let simmer for a few minutes, adding water 1/2 cup at a time when the pan starts to get dry until the rice is cooked.
    4. 4
      About five minutes before the rice is done, add the corn and the mushrooms.
    5. 5
      About two minutes before the rice is done, add the milk and the parmesan cheese.
    6. 6
      Reduce heat and let cook slowly until all the liquid is absorbed.
    7. 7
      Season with pepper.
    8. 8
      Stuff the tomatoes with a couple spoonfuls of rice, top with a sprinkling of parmesan (and some parsley if you like) and place on a baking tray.
    9. 9
      Bake at about 180 C or 375 F until the tomatoes are soft, about 15 minutes.
    10. 10
      Serve and take any leftover risotto with you for lunch the next day!

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Stuffed Tomatoes with Savoury Risotto and Enough Risotto Left Over for Lunch the Next Day!!

    Serving Size: 1 (597 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 635.3
     
    Calories from Fat 110
    17%
    Total Fat 12.3 g
    18%
    Saturated Fat 3.4 g
    17%
    Cholesterol 11.9 mg
    3%
    Sodium 189.4 mg
    7%
    Total Carbohydrate 117.1 g
    39%
    Dietary Fiber 10.0 g
    40%
    Sugars 11.2 g
    44%
    Protein 17.4 g
    34%

    The following items or measurements are not included:

    vegetable bouillon cubes

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites