Photo: Markus Spiske
Risotto-Stuffed Tomatoes
8 ingredients
Serves 6.
openrecipes
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.
Estimated Nutrition (whole recipe, rough)
267
Calories
9g
Protein
23g
Fat
8g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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 (see related recipes at left)
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes