Risotto Stuffed Tomatoes

    Risotto Stuffed Tomatoes

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    1hour


    3 people made this

    Tomatoes are stuffed with a risotto like filling containing pine nuts, currants, mint, dill and parsley, eat alone or serve with a salad.

    Ingredients
    Serves: 8 

    • 24 small tomatoes, about 6cm diameter
    • 3 tablespoons + 3 tablespoons extra virgin olive oil
    • 1 large onion, finely diced
    • 1 1/4 cups arborio rice or other risotto rice
    • 1 pinch salt and freshly ground black pepper, to taste
    • 1-2 teaspoons sugar
    • 3 tablespoons pine nuts
    • 3 tablespoons currants or small sultanas
    • 1 large tomato, skin removed and finely diced
    • 1 teaspoon cinnamon
    • 1/2 teaspoon allspice
    • 2 tablespoons fresh mint, finely diced
    • 2 tablespoons dill, finely diced
    • 2 tablespoons parsley
    • 1 lemon, juiced

    Directions
    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. Heat 3 tablespoons olive oil in a frying pan and fry the onions until they are soft. Add the rice and stir until the rice grains are coated and glazed outside with oil, takes about 3 minutes.
    2. Add 2 cups of water to this and add salt, pepper and sugar. Mix well and cook for 15-20 minutes until the rice has absorbed all the water and is finished cooking.
    3. Stir in pine nuts, currants, tomato, cinnamon, allspice, mint, dill, parsley, lemon juice and remaining olive oil.
    4. Preheat the oven to 190 degrees C.
    5. Cut a circular opening in the top of the tomatoes. Remove the seeds and pulp with a small spoon and stuff with the filling.
    6. Place the tomatoes on a flat baking tray and place in preheated oven for about 10-15 minutes until the tomatoes are soft. If the tomatoes begin to fall apart immediately remove from the oven.
    7. Allow to cool. Serve.

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