Risotto Stuffed Tomatoes
Nothing is as good as risotto in my opinion. The great chef Lidia Bastianich taught me (via PBS how to properly cook risotto).
See here for perfect risotto.
I added chopped broccoli, prosciutto, and mushrooms to my risotto. I also spiced it up with fennel seeds. Topped with parmesan. I prefer not to precook my tomatoes. I like the tomatoes to have some texture and not be soupy. Recipe makes 8 halves stuffed tomatoes.
You will need:
*4 roma tomatoes
*2 cups cooked risotto
*1 cup mushrooms diced
*1/2 cup onions diced
*1/2 cup chopped brocoli diced
*1/2 teaspoon fennel seeds ( crush in your hand or mortar & pestle)
*1/2 cup diced prosciutto
*parmesan to sprinkle on top
Preheat the oven to 425 degrees. Sauté the onions, broccoli, mushrooms, and prosciutto together in 1 tablespoon of butter or oil of your choice. When onions translucent and veggies are just tender mix in with the risotto.
Cut tomatoes in half the long way and gently squeeze out the seeds. No need to spoon out the insides. Place in a roasting pan or on a cookie sheet. Spoon in/on a big helping of risotto mixture and sprinkle with parmesan. Put into the preheated oven for 10 minutes or until the top is brown and bubbly.