Risotto-stuffed Tomatoes recipe | PCC Community Markets

Ingredients

• 4 large tomatoes
• 2 tablespoons olive oil
• 1/2 onion, diced
• 1 fennel bulb, cored and diced
• 2 cloves garlic, minced
• 1 teaspoon chopped fresh marjoram
• 1/2 teaspoon chopped fresh thyme
• 1 cup Arborio rice
• 1/2 cup white wine
• 3 to 4 cups hot vegetable broth, as needed
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese (optional)