Spinach Risotto Stuffed Tomatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Red Ripe Tomatoes, 8 medium whole (2-3/5" dia) Arborio Rice 1/2 cup Risotto rice, 2 serving College Inn Grarden Vegetable Broth (can- 2 servings), 2 cup Spinach, frozen, 1 cup Butter, unsalted, 4 tbsp Cheddar Cheese, .5 cup, shredded Parsley, dried, 1 tbsp Garlic powder, 1 tbsp Salt, 1 dash Pepper, black, 1 dash
1. Add 2 Tbsp. of Butter to Saucepan and melt. Add spinach and rice. Cook 2 minutes stirring continuously.
2. Add vegetable broth 1/4 cup at a time. After each 1/4 cup interval simmer on medium until broth has completely absorbed before adding next 1/4 cup of broth. This process should take 18-20 minutes.
3. Stir in herbs and cheddar cheese.
4. Cup 1/2" top off of tomatoes and remove insides (seeds and veins) to form hollow "bowls". Reserve tops.
5. Dip Tomato bowl into whisked egg and then coat outside in breadcrumbs. Fill to top with Risotto mixture. Dip tomato top in egg and cover in breadcrumbs and then place top ontop of rice stuffed tomato bowls like little hats. Repeat this process for all tomatoes.
6. Place tomatoes in greased cooking pan so they fit snug. I used a bowl in the center of my pan to securly fit tomatoes so they can't fall over as they cook.
7. Top each w/ 1/4 Tbsp. of butter.
8. Cook for 30 minutes at 400*.
9. Serves 4 (2 stuffed tomatoes per serving) ENJOY!
Number of Servings: 4
Recipe submitted by SparkPeople user APATRICIAP521.
2. Add vegetable broth 1/4 cup at a time. After each 1/4 cup interval simmer on medium until broth has completely absorbed before adding next 1/4 cup of broth. This process should take 18-20 minutes.
3. Stir in herbs and cheddar cheese.
4. Cup 1/2" top off of tomatoes and remove insides (seeds and veins) to form hollow "bowls". Reserve tops.
5. Dip Tomato bowl into whisked egg and then coat outside in breadcrumbs. Fill to top with Risotto mixture. Dip tomato top in egg and cover in breadcrumbs and then place top ontop of rice stuffed tomato bowls like little hats. Repeat this process for all tomatoes.
6. Place tomatoes in greased cooking pan so they fit snug. I used a bowl in the center of my pan to securly fit tomatoes so they can't fall over as they cook.
7. Top each w/ 1/4 Tbsp. of butter.
8. Cook for 30 minutes at 400*.
9. Serves 4 (2 stuffed tomatoes per serving) ENJOY!
Number of Servings: 4
Recipe submitted by SparkPeople user APATRICIAP521.
Nutritional Info Amount Per Serving
- Calories: 370.7
- Total Fat: 19.0 g
- Cholesterol: 92.7 mg
- Sodium: 557.5 mg
- Total Carbs: 41.9 g
- Dietary Fiber: 6.4 g
- Protein: 11.7 g
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