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Rice Stuffed Tomatoes Recipe

Rice Stuffed Tomatoes

One of my favorite light dishes when I was living in Italy were these risotto stuffed tomatoes, which I would buy every week from the local Rosticceria.
5 from 3 votes
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Course: Contorno
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Calories: 608kcal
Author: Guido Pedrelli

Ingredients

Instructions

  • Preheat the oven to 400° F.
  • Soak the rice in a medium saucepan of hot salted water for 2 minutes. Drain and set the rice aside.
  • Cut the potatoes into wedges and set aside.
  • Cut a 1/8-inch-thick slice off the top of each tomato and reserve the tomato tops. Scoop the pulp and juice from each tomato into a small bowl. Set aside.
  • Sprinkle the inside of the tomatoes with salt and set them upside down on a clean surface.
  • Oil the bottom of an 8x12-inch baking pan with 4 tablespoons of the olive oil. Place the potatoes and tomatoes cut side up in the pan.
  • Toss the rice with the tomato juice and pulp. Add the Parmigiano-Reggiano, garlic, basil, parsley, remaining 2 tablespoons of olive oil, and salt and pepper, to taste. Combine well.
  • Spoon the rice mixture into the cavity of the tomatoes, leaving 1/8 inch at the top. Sprinkle any leftover stuffing over the potatoes in the pan. Drizzle entire dish with olive oil, salt, and pepper.
  • Place the tomato tops back on the tomatoes. Transfer to the oven and bake for 35-40 minutes.
Calories: 608kcal | Carbohydrates: 84g | Protein: 13g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 8mg | Sodium: 219mg | Potassium: 1257mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1600IU | Vitamin C: 33.1mg | Calcium: 204mg | Iron: 4.8mg
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