Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at


I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017

Risotto-Stuffed Tomatoes


Posts : 26734
Thanked : 1361
Join date : 2013-01-12

Risotto-Stuffed Tomatoes

Post by Lobo on Sun 24 Jan 2016, 2:00 am

Risotto-Stuffed Tomatoes

Be the first to Write a Review
Prep Time: 30 minutes
Cook Time: 25 minutes
Servings: 6
Here is an excellent use for leftover risotto in summertime when tomatoes are at their best. You can use other tender fresh herbs, such as summer savory, mint or tarragon, in place of the basil and oregano.

  • 107


  • 6 ripe but firm medium tomatoes 
  • Sea salt and freshly ground pepper, to taste 
  • 1 cup leftover Risotto alla Milanese or other plain risotto, at room temperature
  • 1/4 cup grated Parmigiano-Reggiano cheese 
  • 3 Tbs. chopped fresh basil 
  • 2 tsp. minced fresh oregano 
  • 1 Tbs. minced fresh flat-leaf parsley 
  • 2 Tbs. olive oil

Related Recipes

Wine Pairing

This pairs well with smooth, full-bodied red wines like the Bodegas Gancedo Ucedo Mencia, Bierzo from our Wine Club.


Preheat an oven to 300°F. Lightly oil a shallow 8-inch square or round baking dish. Place a wire rack on a large flat plate or baking sheet.

Cut a thin slice off the top of each tomato. Using a small spoon, carefully scoop out the pulp and seeds, leaving walls thick enough for the tomato to hold its shape. Lightly salt the inside of each tomato, then invert the tomatoes on the prepared rack to drain for 5 to 10 minutes.

In a bowl, stir together the risotto, cheese, basil, oregano, parsley and olive oil. Season with salt and pepper. Fill the tomatoes with the rice mixture, dividing it evenly.
Arrange the tomatoes in the prepared dish. Bake until they have softened and the tops are golden brown, 25 to 30 minutes. Transfer to a platter or individual plates and serve immediately. Serves 6.

Adapted from Williams-Sonoma Essentials of Italian by Michele Scicolone (Oxmoor House, 2007).

    Current date/time is Tue 21 Nov 2017, 1:34 pm