Risotto-Stuffed Tomatoes
 
nick sundberg 
 
serve these with steak or roasted chicken. 
 
serves 4 
 
4   tomatoes, medium
1/2 cup  risotto (arborio rice), raw
1-1/2 Tbsp  basil, fresh, chopped
1 tsp  garlic, minced
1/4 cup  olive oil
  salt and pepper to taste
 
preheat the oven to 400. cut the tops off of the tomatoes. cut about a 
1/8"" slice off of the bottom (helps them stand up). save the slices. 
hollow out the tomatoes, saving the pulp. pulse the pulp in a food 
processor. strain the pulp to remove the seeds. mix together the pulp, 
rice, basil, garlic, olive oil and seasonings. stuff the mixture into 
the tomatoes. top with the reserved slices. 
bake for 50-60 minutes. serve warm. 
 
 
-- 
(ID: 6309) Mirror: rec.food.recipes: Tue, Sep 7, 2004


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