Risotto Stuffed Tomatoes
Risotto Stuffed Tomatoes are such a delicious entree or appetizer, you could really serve this in so many different ways. I love how filling they are, yet low in total calories and really easy to...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at barriehillfarms.com.
Cooking tools:
- Oven
- Measuring spoon
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Wooden spoon
- Dish
- Spoon
- Serving platter
Ingredients
- 4 tomatoes (medium sized)
- 2 tsp olive oil
- 1 garlic clove (minced)
- 1/2 cup risotto rice
- 1/4 tsp red chili flakes
- 2 spring onions (chopped)
- 1 small zucchini (chopped)
- 3/4 cup mushrooms (wiped and sliced)
- 1 cup vegetable stock ((low-sodium, organic if possible))
- 2 tbsp fresh herbs (a combination of parsley, basil, oregano, chopped)
- 1 tbsp Parmesan (finely grated, omit for vegan)
- sea salt
- freshly ground pepper
- fresh thyme or basil for garnish
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