Description
A delightful dish featuring plump tomatoes filled with creamy Arborio rice, fresh basil, and Parmesan, perfect for family dinners or casual meals.
Ingredients
Scale
- 6 ripe tomatoes
- 1 cup Arborio rice
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 2 cups low-sodium vegetable broth
- Salt and pepper to taste
- 1/4 cup pine nuts (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Wash the tomatoes and slice off the tops.
- Scoop out the insides of the tomatoes.
- In a saucepan, heat olive oil and sauté minced garlic until fragrant.
- Add Arborio rice and toast lightly, then add vegetable broth and simmer covered for 18 minutes.
- Mix in chopped basil, grated Parmesan, salt, pepper, and optional pine nuts with the cooked rice.
- Fill each tomato generously with the rice mixture.
- Drizzle with olive oil, cover with foil, and bake for 25 minutes.
- Uncover and bake for an additional 10 minutes until the tomatoes are golden brown.
Notes
For a vegan option, substitute Parmesan with nutritional yeast or a plant-based cheese alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed tomato
- Calories: 250
- Sugar: 4g
- Sodium: 460mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 15mg