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Risotto Stuffed Baked Tomatoes
Risotto Stuffed Baked Tomatoes

Risotto Stuffed Baked Tomatoes

55 Min(s)
45 Min(s) Prep
10 Min(s) Cook
What You Need
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12 servings
Original recipe yields 12 servings
2 Tbsp. olive oil
2 Tbsp. butter
1-1/2 cups onion s, small dice
3 cups Arborio rice
1/4 tsp. saffron
2-1/4 cups white wine
9 cups chicken stock
1-1/2 cups Parmesan cheese, grated
1-1/2 cups POLLY-O Fresh Mozzarella Cheese, diced
12 each tomatoes, medium, whole
12 cups mixed salad greens
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Let's Make It
1
Heat olive oil and butter in a large saute pan. Add onions and saute until translucent. Add Arborio rice and stir to coat each grain with oil. Add saffron and stir until fragrant. Add white wine, 1/4 cup at a time, stirring continuously. When the white wine has cooked off, add chicken stock, 1/2 cup at a time, stirring constantly. Continue cooking and stirring until risotto is creamy but rice grains are still intact. Stir in Parmesan and mozzarella cheese.
2
Cut tops off tomatoes. Hollow out tomatoes using a scoop or large spoon. Fill each tomato with approximately 3/4 cup risotto. Arrange in a hotel pan and bake in a 350°F oven for 10 minutes.
3
Remove tomatoes from oven and top each with two Bocconcino halves. Place under broiler for about 5 minutes until cheese melts. Serve each tomato on a bed of mixed greens.
4
Yield: 12 Servings.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
12
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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