Risotto Stuffed Tomatoes Recipes

Steps:

• Cut the top quarter off of each of the tomatoes and reserve for later. Scoop out the pulp from the insides of the tomatoes and add to a blender. Sprinkle the tomato shells with 1/2 teaspoon salt. Season the pulp with the basil, broth, oregano, garlic, 2 tablespoons olive oil and 1 teaspoon salt. Blend on high speed until smooth, then pour the puree into a medium bowl. (You should have about 2 1/4 cups.) Add the tomato puree to the pulp puree and stir to combine. (It should yield 2 3/4 cups. If it doesn't, add more puree.) Stir in the rice.
• Preheat the oven to 375 degrees F.
• Spread the potatoes on the bottom of a 9-by-13-inch baking dish. Drizzle with 2 tablespoons olive oil and the remaining 1/2 teaspoon salt. Toss well to combine. Nestle the tomatoes into the diced potatoes. Fill each tomato almost all the way to the top with the rice filling. Place the tops back on the tomatoes. Pour any remaining filling around the tomatoes and over the potatoes. Drizzle the whole dish with the remaining 2 tablespoons olive oil and bake until the tomatoes are blistered on the outside and the rice is cooked through, 1 hour and 15 minutes.
• Serve with a grating of Parmesan, if desired.

Steps:

• Preheat oven to 350 degrees F.
• Hollow the tomatoes with a spoon and reserve the seeded pulp. Dice the cut off bottoms and seeded pulp into 1/4-inch pieces. Heat the olive oil over very high heat in a large pan. Stir-fry the eggplant, red pepper, zucchini and onion in the olive oil until the pieces are almost cooked through and the edges are caramelized.
• Cook the 2 cups rice until al dente, using a little less water by volume. In a large bowl combine the rice with the vegetables and tomato. Add the black olives, the vinaigrette and pine nuts. Mix well. Let stand for 1 hour or overnight if possible, in the refrigerator.
• Set the tomatoes on their dimples on a baking sheet. Stuff and mound with the vegetable rice mixture. Bake in a preheated 350 degree F. for 4 minutes to cook the tomato until heated through and serve.
• Whisk all the ingredients together in a small bowl to emulsify.

Steps:

• Preheat the oven to 400 degrees F. In a small mixing bowl, stir together the cereal, 2 teaspoons of the parsley and half of the chopped garlic.
• Cut the tops off the tomatoes and reserve. Carefully scoop out the tomato pulp, leaving the tomatoes intact, and place in a medium mixing bowl. Stir in the shrimp, rice, vermouth, if using, lemon zest, olive oil, remaining chopped garlic, remaining 2 tablespoons parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Place the tomato cups in a baking dish and fill evenly with the rice mixture. Top generously with the crumb mixture and drizzle with olive oil; top with the tomato tops. Bake until the rice is cooked through, about 1 hour. Serve warm or chilled.

Steps:

• Preheat oven to 375°F.
• 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.
• Spoon out the meat of the tomatoes, leaving only the shells. Save meat in a separate bowl.
• Place tomatoes in a 9x13 baking dish and set aside.
• In a deep medium cooking pan, melt butter and olive oil. Add shallots and cook for 2-3 minutes until tender--do NOT brown.
• Add tomato meat and bay leaf.
• Add rice and white wine and simmer until wine is completely absorbed.
• Add vegetable broth or chicken stock 1/2 cup at a time, waiting until almost completely absorbed before adding the next 1/2 cup.
• Add pesto, parmesan, and salt and pepper to taste. Set aside mixture.
• Bake tomato shells on 375°F for 10 minutes.
• Fill tomatoes with mixture (remove bay leaf) and serve hot.

Steps:

• Slice the tops off the tomatoes and set aside. Scoop out the seeds and pulp from the tomatoes with a teaspoon, but be careful not to cut through to the base. Chop the pulp and keep the seeds, but discard the hard, central cores.
• Heat the oil in a medium saucepan and tip in the rice. Fry gently over a low heat for 2 minutes, stirring frequently to stop the rice from browning, then add the scallions, zucchini and mushrooms and fry gently for 2 more minutes.
• Preheat the oven to 375°F Pour in the stock then stir in the dried herbs, tomato pulp and seeds - the seeds will add fibre, and won't be noticeable in the finished dish.
• Cook gently for about 15-20 minutes, stirring frequently until the rice is tender and the stock has been absorbed - add extra stock or water if necessary.
• Turn off the heat, tear the basil leaves into the pan and scatter with parmesan. Season with salt and pepper and stir well.
• Put the tomatoes in an ovenproof dish and fill each one generously with the risotto.
• Replace tomato tops and bake, uncovered, for 15-20 minutes until the tomatoes are tender. Cool for 5 minutes, then serve with a few arugula leaves on top.