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Roasted Tomatoes Stuffed with Pesto Risotto

From Our Kitchen

Mince shallots. Preheat oven to 375°F.


4 large ripe tomatoes
2 cups chicken stock
1 cup arborio rice
½ cup white wine
⅓ cup parmesan cheese, grated
2 Tbsp. butter
¼ cup shallots minced
1 tub Wilson Farm pesto
salt & pepper
olive oil
1 bay leaf


Slice a very small piece off the bottom of the tomato (so it will stand up). Slice tops off tomato and remove inside. Discard seeds and save meat.

Bring the chicken stock to a boil and set aside.

Heat the butter and 1 Tbsp. olive oil in a heavy pot over medium heat. Add the shallots and sauté for 2-3 minutes until soft, but do not brown. Add reserved tomato and bay leaf; add the rice to the shallot mixture and cook for 2 minutes. Add wine and cook until completely absorbed.

Begin to add warm stock, ½ cup at a time stirring frequently. Wait until almost absorbed before each addition of stock. Rice should be tender, if not add a little water until done. Remove from heat.

Stir in cheese, salt, pepper and pesto. Season each tomato with oil, salt and pepper. Place in a baking pan and into oven for about 10 minutes. Place tomatoes on serving plates, and fill with risotto.

Serves 4