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.

• Ready In: 40 mins
• Serves: 4-5

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.