Risotto in a Tomato Shell
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Total: 50 min
·Prep: 20 min
·Cook: 30 min
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
6 tomatoes
1 cup of risotto rice
500 ml of broth
1 red onion
1 carrot, finely grated
1 clove of garlic
30 g of parmesan cheese
a handful of green beans
2 tablespoons of butter
olive oil
fresh parsley
dill
salt and pepper to taste
Preparation
1
Heat a little olive oil in a deep pan and sauté the chopped onion over medium heat until translucent.2
Add the grated carrot and cook for 2 minutes.3
Add the crushed garlic and stir briefly until fragrant.4
Add the rice and stir until the grains become slightly translucent.5
Gradually add hot broth, half a cup at a time, stirring until the rice absorbs the liquid before adding more, for about 15–20 minutes, until the rice is al dente.6
Cook the green beans in salted water until al dente.7
Drain the green beans.8
Sauté the green beans in a tablespoon of butter.9
Add the green beans to the risotto.10
Remove the pan from the heat.11
Stir in the remaining butter and grated parmesan.12
Season to taste with salt and pepper.13
Cut off the top of each tomato.14
Hollow out the tomatoes, removing the seeds.15
Set the tomato tops aside.16
Add some of the tomato pulp to the risotto.17
Fill the tomatoes with the prepared risotto.18
Cover the tomatoes with their tops.19
Bake in the oven preheated to 180°C for 15–20 minutes, until the tomatoes are soft but still hold their shape.20
Garnish with freshly chopped parsley and dill.Rate this recipe
