RISOTTO-STUFFED TOMATOES
Ideal for a light supper or weekend lunch
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Supper
Time 1h
Number Of Ingredients 11
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 spring onions, courgette and mushrooms and fry gently for 2 more minutes.
- Preheat the oven to fan 170C/conventional 190C/gas 5. 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 rocket leaves on top.
Nutrition Facts : Calories 173 calories, Fat 5.4 grams fat, SaturatedFat 1.4 grams saturated fat, Carbohydrate 26 grams carbohydrates, Fiber 2.8 grams fiber, Protein 6.4 grams protein, Sodium 0.57 milligram of sodium
TOMATOES STUFFED WITH RICE
Provided by Giada De Laurentiis
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook the rice in a medium saucepan of boiling salted water, stirring periodically, until just cooked through, about 10 minutes. Drain. Rinse the rice under cold running water. Set the rice aside.
- Preheat the oven to 350 degrees F.
- Cut a 1/2-inch thick slice off the top of each tomato; reserve the tomato tops. Cut and scoop the seeds, pulp, and juice from each tomato into a small bowl. Reserve 1/4 cup of the tomato juice and pulp.
- Oil the bottom of an 8 by 8-inch baking dish with 2 tablespoons of the olive oil. Place the hollowed tomatoes in the prepared dish.
- Toss the rice with the reserved tomato juice and pulp. Add garlic, basil, parsley, Parmesan, the remaining 2 tablespoons of olive oil, and salt and pepper, to taste. Combine well.
- Spoon the rice mixture into the hollowed tomatoes, mounding slightly. Sprinkle leftover stuffing on the bottom of the pan. Drizzle entire dish with olive oil. Place the reserved tomato slices atop the tomatoes. Bake until the rice is heated through, about 20 minutes. Serve hot or at room temperature.
MEDITERRANEAN RISOTTO STUFFED TOMATOES
Enjoy the robust Mediterranean flavours of this vegetarian dish.
Provided by tonz1981
Time 1h
Yield Serves 2
Number Of Ingredients 0
Steps:
- Preheat the oven to Gas 7 (220C). Cut a slice at the top of the tomatoes and carefully scoop out the flesh and seeds. Chop the flesh and discard the seeds. The skins should be placed into an ovenproof dish.
- Heat the oil in a small pan and cook the spring onions for approximately 2 minutes until soft. Stir in the rice and a quarter of the stock and simmer until the liquid has been absorbed by the rice. Add the chopped tomato.
- Add the remaining stock, 2 tablespoons at a time, ensuring that the liquid is absorbed before adding any more. When cooked (25 minutes) the rice will be tender and creamy. (You may not need all the stock). Place mixture into a bowl.
- Place the pine nuts on a baking tray and cook for 5 minutes. Add these together with the feta cheese and pesto to the rice mixture. Stir to combine and stuff the tomatoes. Bake for 20 minutes and serve garnished with basil.
STUFFED TOMATO WITH VEGETABLE RISOTTO VINAIGRETTE
Provided by Food Network
Time 1h42m
Yield 10 servings
Number Of Ingredients 15
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.
MEDITERRANEAN RISOTTO
Check out this Mediterranean style risotto made ready in 35 minutes with veggies and rice - a cheesy delight!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Heat 1/4 cup of the broth and the garlic to boiling in 12-inch nonstick skillet over medium-high heat. Stir in rice. Cook 1 minute, stirring constantly.
- Pour 1/2 cup of the broth over rice mixture. Cook uncovered over medium heat, stirring occasionally, until liquid is absorbed. Continue cooking 15 to 20 minutes, adding broth 1/2 cup at a time and stirring occasionally, until rice is almost tender and creamy.
- Stir in remaining ingredients. Cook 1 minute.
Nutrition Facts : Calories 280, Carbohydrate 48 g, Cholesterol 15 mg, Fiber 2 g, Protein 8 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1100 mg
STUFFED TOMATOES WITH GRITS AND RICOTTA
This recipe makes a great appetizer. I spent a lot of time experimenting with ingredients and finally concluded that this recipe you now see listed turned out to be the best. The grits give a unique texture to the exotic flavors of the Parmesan and Asiago cheeses.
Provided by Peter Alfieri
Categories Side Dish Grain Side Dish Recipes Grits
Time 1h15m
Yield 8
Number Of Ingredients 13
Steps:
- In a small pot combine dry grits, 1 1/2 cups water, and 3/4 teaspoon of salt. Bring to a boil, then simmer until grits are tender, 15 to 20 minutes. Cool.
- Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with nonstick cooking spray.
- Beat the eggs in a large bowl, then stir in the cooled grits, ricotta cheese, Parmesan cheese, and Asiago cheese. Stir in the garlic powder, parsley, crushed red pepper, and 1 teaspoon salt. Mix well.
- Slice the top off of each tomato. Use a spoon to hollow out the tomatoes, leaving the outer shells (approximately 1/4 inch thick) intact. Fill each with the grits mixture. Arrange stuffed tomatoes on prepared baking sheet.
- Bake in preheated oven until light golden brown, 30 to 40 minutes. Allow to cool slightly before serving.
Nutrition Facts : Calories 122.9 calories, Carbohydrate 14.6 g, Cholesterol 55.5 mg, Fat 4.6 g, Fiber 2.1 g, Protein 6.9 g, SaturatedFat 2.2 g, Sodium 669.7 mg, Sugar 4.3 g
MEDITERRANEAN STUFFED TOMATOES
These stuffed tomatoes make an easy, yet elegant main dish or side dish. Served at room temperature it makes a nice dish for these hot summer days. Very easily put together with a very attractive presentation.
Provided by MarieRynr
Categories < 60 Mins
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Brint the water to a boil in a large pot. Add the orzo, stir, lower the heat, cover, and simmer for about 7 minutes, stirring as needed.
- While the orzo cooks, combine the basil leaves, garlic, pistachios and parmesan in a food processor. Whirl until well chopped.
- Add the olive oil through the hopper in a thin stream to make a smooth paste, stopping to scrape down the sides a couple of times as needed.
- Season to taste with salt and pepper.
- Drain the orzo. Toss it lightly with the teaspoon of olive oil and let cool to room temperature.
- With a sharp serrated knife, cut a slice about 2 inched across in the top of each tomato and remove the core. Scoop out the pulp with a small spoon or melon baller, leaving a 1/2 inch thick shell.
- Lightly sprinkle the insides of the tomatoes with salt and pepper.
- Mix the cooled orzo with the Pesto and feta cheese cubes. Taste for seasoning and adjust as necessary.
- Stuff each tomato with about a cup of the filling.
- Sprinkle the tops with the olives and garnish with the chopped basil.
RISOTTO-STUFFED TOMATOES
Make and share this Risotto-Stuffed Tomatoes recipe from Food.com.
Provided by English_Rose
Categories Lunch/Snacks
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 143.8, Fat 6, SaturatedFat 1.2, Cholesterol 2.2, Sodium 65.9, Carbohydrate 19.5, Fiber 3.7, Sugar 6.4, Protein 5.8
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- Cut tops from tomatoes about 3/4 in. from stems (keep leaves and small stems attached) and set aside. Working over a food processor and using a teaspoon, carefully scoop out tomato pulp and juices, leaving only the outer walls. Purée pulp and juices, then measure; you should have 2 cups. Trim a very thin slice from base of tomatoes so they sit flat (if you get a hole, patch from the inside with a tomato slice).
- Heat 3 tbsp. oil in a medium saucepan over medium heat. Cook onion and garlic, stirring occasionally, until lightly browned, about 5 minutes. Add rice, kosher salt, pepper, and chile flakes, stirring to coat. Stir in tomato purée and 1/4 cup water.
- Cook uncovered, stirring occasionally, until liquid is reduced to the surface of rice, 8 to 10 minutes. Reduce heat to medium-low, cover, and cook, stirring once or twice, until rice is cooked through, about 15 minutes.
- Meanwhile, preheat oven to 450° with a rack in the top third of oven. Grease a shallow baking dish with some of remaining oil. Stir parsley, basil, and cheese into risotto. Divide risotto evenly among tomato shells, mounding it a bit, and set in oiled dish, rice side up. Brush reserved tomato tops with oil and loosely set on tomatoes. Sprinkle tops with sea salt if you like.
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