I love risotto and always seem to make a big pot of it - drowning in leftovers. This week, I decided to reinvent the idea of leftover risotto and found two uses: risotto stuffed tomatoes and risotto cake (more on the latter later). The risotto stuffed tomatoes easily transitioned the dish into my lunch rotation with a green salad....
risotto stuffed tomatoes.
leftover risotto (see note below)
firm but rip tomatoes
fresh chopped Italian parsley
drizzle olive oil
Note: I didn't include measurements in the recipe because it depends on 1) how much risotto you have and 2) what kind of tomatoes you have. I used romas (all I could find organic right now) so they are considerably smaller. I had about a cup of risotto leftover so the breakdown is: 1 tbsp of risotto in each tomato. I made a total of 3 whole tomatoes, 6 halves. As for the topping for 6 tomatoes, I did 2 tbsp parmiggiano, 1 tbsp bread crumbs, 1 tbsp chopped parsley.Cut tomatoes in half and scoop out seeds. Sprinkle with salt and place cut side down on a paper towel to drain for about 5-10 minutes. Meanwhile, prepare the topping of parmiggiano cheese, bread crumbs and chopped Italian parsley and preheat the oven to 350 degrees. Once tomatoes have drained, place in a baking dish. Drizzle with olive oil and fill with risotto. Cover with foil and bake about 15-20 minutes. Remove, preheat broiler and add topping. Place under the broiler for a couple minutes until the cheese has melted and the tops are slightly browned.