Tuesday, 25 August 2015

Risotto stuffed tomatoes

4 large ripe tomatoes
50g risotto rice
salt and pepper to taste
3 tablespoon chopped fresh basil
1/2 cup chopped onion
1 garlic clove peeled and minced
6 tablespoon olive oil

Slice the top of tomatoes and scoop  the seeds, pulp and leaving the thick walls of the tomatoes. Lightly salt the walls of tomatoes and invert them on the rack for 15-20 minutes. Preheat an oven for 300 degree Fahrenheit. Grease a baking tray with a 2 tablespoon baking oil. In a pan cook risotto in a cup of boiling water for 8 minutes. In another pan add 4 tablespoon of olive oil add onions, stir them until they become translucent. Add garlic stir for 2 minutes. Then add salt, pepper, risotto rice and mix well. Now, fill this risotto in tomatoes with a spoon. Arrange these tomatoes in a baking dish. Bake until they have become softened and golden brown, for 25-30 minutes. Transfer in a platter and serve immediately.

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