Risotto Baked in Tomatoes
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Creamy risotto with vegetables baked in hollowed-out tomatoes, which serve as an edible dish for presentation.
Total0:5050 min
Prep0:2020 min
Wait0:3030 min
Servings44
Per serving325 kcal325 kcal
Ingredients
Preparation
Tomato6 pcs
Risotto
Risotto rice1 cup
Broth500 ml
Red onion1 pc
Carrot1 pc
Garlic1 clove
Parmesan30 g
Olive oil
Butter1 tbsp
Salt and pepper
Topping
Green bean150 g
Butter1 tbsp
Chopped parsley1 tbsp
Dill1 tbsp
Ingredients
Preparation
Tomato6 pcs
Risotto
Risotto rice1 cup
Broth500 ml
Red onion1 pc
Carrot1 pc
Garlic1 clove
Parmesan30 g
Olive oil
Butter1 tbsp
Salt and pepper
Topping
Green bean150 g
Butter1 tbsp
Chopped parsley1 tbsp
Dill1 tbsp
1
Heat a little olive oil in a large pan and saute the chopped onion over medium heat until translucent.2
Add the peeled, grated carrot and cook briefly, then add the finely chopped garlic.3
When it becomes fragrant, add the rice and cook briefly, stirring, until the grains become slightly translucent.4
Gradually add the hot broth, half a cup at a time. Wait until the rice absorbs the liquid before adding the next portion. Cook until the rice is al dente.Topping
5
Cook the green beans in salted water for about 5 minutes, until al dente.6
Saute the drained green beans in 1 tablespoon of butter.Risotto
7
Add the green beans, 1 tablespoon of butter, and the grated Parmesan to the risotto. Stir until the ingredients are combined.8
Season to taste with salt and pepper.9
Preheat the oven to 180°C.10
Cut off the top of each tomato and scoop out the flesh, keeping 2-3 tablespoons of the pulp for the risotto.11
Add the reserved pulp to the risotto and stir.12
Fill the tomatoes with the prepared risotto, place them in an ovenproof dish, and cover them with the cut tops.13
Bake in the oven preheated to 180°C for 15-20 minutes, until the tomatoes are soft but still hold their shape.14
Sprinkle with parsley and dill.Serving
Serve immediately after baking.
