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Healthy Veggie Stuffed Tomato Risotto

Servings: 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients:

  • 1 cup arborio rice
  • 1 medium, finely chopped onion
  • 2 cloves, minced garlic
  • 4 cups low sodium vegetable broth
  • 1/2 cup white wine
  • 1 tablespoon olive oil
  • 4 large, hollowed out tomatoes
  • 2 cups, chopped spinach
  • 1/2 cup, grated parmesan cheese
  • 1/4 cup, chopped fresh basil
  • to taste salt
  • to taste black pepper

Instructions:

  1. In a large saucepan, heat the oil over medium heat. Add the onion and garlic, sauté until softened.
  2. Add the arborio rice to the saucepan, stirring continuously until the grains are well-coated, about 2 minutes.
  3. Add the white wine to the saucepan, stirring continuously until the wine has been absorbed by the rice.
  4. Begin adding the vegetable broth one cup at a time, stirring continuously until the broth has been absorbed before adding the next cup.
  5. Continue this process until all the vegetable broth has been absorbed and the rice is tender and creamy. This should take about 20 minutes.
  6. Stir in the spinach, parmesan cheese, and fresh basil. Season with salt and pepper to taste. Remove the saucepan from the heat.
  7. Spoon the risotto mixture into the hollowed-out tomatoes. Serve immediately, garnishing with additional basil and parmesan if desired.