Risotto Mushroom Stuffed Tomatoes Recipe

Risotto Mushroom Stuffed Tomatoes
submitted by sumit at ifood.tv

Summary

Preparation Time25 MinCooking Time40 Min
Ready In1 Hr 5 MinDifficulty LevelMedium
Health IndexAverageCuisine
CourseMethod
VegetarianMain Ingredient
Interest Group

Ingredients

 Marmande tomatoes8
For the filling
 Butter2 Ounce (50 Grams)
 Olive oil2 Tablespoon
 Shallots4 , finely chopped
 Garlic2 Clove (10 gm), crushed
 Pine nuts2 Ounce (50 Grams)
 Saffron threads6
 Boiling water2 Tablespoon
 Dry white wine1 Pint (600 Milliliter)
 Risotto rice4 Ounce (125 Grams, Italian Variety)
 Bouquet garni1 (To Include Bay Leaf, Parsley, Thyme And Rosemary)
 Button mushrooms2 Ounce, diced (50 Grams)
 Chopped parsley2 Tablespoon
 Cucumber slice4 (For Garnish)
 Fresh herbs2 Teaspoon (For Garnish)

Nutrition Facts

Serving size: Complete recipe

Calories 2149 Calories from Fat 1021

% Daily Value*

Total Fat 118 g181.5%

Saturated Fat 36.5 g182.6%

Trans Fat 0 g

Cholesterol 121.9 mg

Sodium 137.9 mg5.7%

Total Carbohydrates 183 g61%

Dietary Fiber 19.9 g79.6%

Sugars 50.1 g

Protein 26 g52.5%

Vitamin A 331.9% Vitamin C 372.5%

Calcium 30.5% Iron 66.1%

*Based on a 2000 Calorie diet

Directions

MAKING
1) Slice off the top of each tomato and keep aside.
2) Take out the pulp and seeds and keep aside.
3) In a pan, add butter and heat.
4) Stirring continuously, add the shallots and cook till pale brown.
5) Mix in the garlic and pine nuts and cook for 2 minutes.
6) In a bowl, add the saffron and add in the boiling water.
7) Set aside for 2 minutes.
8) Keeping aside 4 tablespoons of wine, add the rest into the pan with the rice and add in the bouquet garni. Allow to boil.
9) Stir in the saffron and its liquid and season well with salt.
10) Place a lid and simmer for 10 minutes, stirring at intervals.
11) Add in the mushrooms, parsley, tomato pulp and pepper, and allow to cook for 5-10 minutes. When the liquid is absorbed, discard the bouquet garni.
12) Fill the rice into the tomatoes and press down.
13) Place the tomato lid over.
14) On a foil of double thickness, arrange the tomatoes.
15) Add the reserved wine over the tomatoes, then fold into a parcel.
16) Arrange and grill for 20-25 minutes till the tomatoes soften.

SERVING
17) Garnish with cucumber and herbs and serve.
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