Stuffed Risotto Tomatoes Recipe
Ingredients
Raw unpeeled tomatoes
Leftover risotto
Chopped fresh mint
Pine nuts
Chopped cloves garlic
Black pepper
Shaved feta cheese
Directions
1. Slice the tops off as many raw unpeeled tomatoes as you want. (Small ones will hold together better.) Set the tops aside and scoop out the pulp and seeds. (You can throw the pulp and seeds away, but usually puree it and freeze it to use when I need extra tomato flavor.) Place the tomato shells in a baking dish wiped with olive oil.
2. Mix the leftover risotto with chopped fresh mint, pine nuts, chopped garlic, black pepper, and shaved feta cheese. Stuff the tomatoes with this mixture, replace the tops, and put the uncovered baking dish in an oven preheated to 400-425° F. for about 30 minutes.
2. Mix the leftover risotto with chopped fresh mint, pine nuts, chopped garlic, black pepper, and shaved feta cheese. Stuff the tomatoes with this mixture, replace the tops, and put the uncovered baking dish in an oven preheated to 400-425° F. for about 30 minutes.
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