Pesto Risotto Stuffed Tomatoes

Why have I never stuffed a tomato before! I do not love stuffed peppers – the idea is great, but I’m never that into them. Risotto stuffed tomatoes are delightful! I also used grocery store tomatoes and saved great garden ones for raw eating!
The Three Bite Rule - Pesto Risotto Stuffed Tomatoes

Pesto Risotto Stuffed Tomatoes

Ingredients:

1 shallot or 1/4 of an onion
1/2 cup arborio rice
1 cup broth/wine/water (liquid amount should be what the arborio rice dictates + add some salt if not using broth)
2 teaspoons pesto
4 small tomatoes, insides scooped out
1 cup white cheddar, shredded
1 tablespoon parmesan (optional)

Directions:

Prepare the risotto with the shallot/onion, rice, and broth/wine/water combo and add in the tomato centers and juice- I used the pressure cooker, or cook it on on the stove top.
When it is cooked through, stir in the cheese and the pesto.
The Three Bite Rule - Pesto Risotto Stuffed Tomatoes
Sprinkle the hollowed tomatoes with salt and pepper then spoon the risotto into them. Top with a sprinkle of parmesan- or more cheddar.
The Three Bite Rule - Pesto Risotto Stuffed Tomatoes
Put the tops back on and bake for 10-15 minutes- until the tomatoes are cooked through and the outside is soft (like soft enough to tip over!)
The Three Bite Rule - Pesto Risotto Stuffed TomatoesEnjoy!

We had these with grilled Italian sausages and green beans- and we had some additional unstuffed risotto. They were so good and a great change for us! A great big heirloom tomato with lots more risotto would be delicious! Or try it into a half of a zucchini- also with the flesh scooped out and cooked into the risotto.

No pesto? Add in a sprinkle of herbs. Or cook with a few glugs of white wine (1/4 cup). Or a few tablespoons of tomato sauce. Just be sure you add something with flavor. Stuff your fav other favorite grain instead or speed it up with couscous or orzo!

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