Risotto in a tomato shell is a unique way to serve a classic Italian dish, highlighting the fresh taste of tomatoes. This recipe combines creamy rice with subtle vegetable and cheese flavors, all presented attractively inside the tomato.
Ingredients
6 tomatoes
1 cup of risotto rice
500 ml of broth
1 red onion
1 carrot
1 garlic clove
30 g of parmesan cheese
a handful of green beans
2 tablespoons of butter
olive oil
fresh parsley
dill
salt
Preparation
Finely chop the onion and sauté it in olive oil until translucent. Use a deep pan for cooking the risotto. Add the crushed garlic and mix. Stir in the raw rice and cook it until slightly translucent.
Gradually add hot broth, half a cup at a time, stirring until the rice absorbs the liquid. Repeat this process until the rice becomes al dente, which will take about 15-20 minutes.
Cut the green beans into small pieces and cook them separately until al dente. Drain the beans, sauté them in butter, and add them to the rice.
Once the risotto is moist and al dente, remove it from the heat. Add one tablespoon of butter and the grated parmesan, then mix well. Season to taste.
Prepare the tomatoes by cutting off the top with the stem. Keep this piece for later. Hollow out the tomatoes and remove the seeds. You can use part of the pulp to add to the risotto.
Stuff the tomatoes with the risotto, then cover them with the tops you cut off. Bake the stuffed tomatoes in a preheated oven at 180°C for 20 minutes. Before serving, garnish with chopped parsley and dill.