Stuffed Tomatoes with Savoury Risotto and Enough Risotto Left Over for Lunch the Next Day

Login to Save

Ingredients

  • 4 tomatoes, tops cut off and hollowed out
  • 1 onion, finely chopped
  • 1 jalapeno pepper, chopped
  • 1 cup frozen corn
  • 1 carrot, sliced into rounds
  • 6 button mushrooms, sliced
  • 1 vegetable bouillon cubes or 1 chicken bouillon cube
  • 1 cup arborio rice or 1 cup basmati rice
  • 1/4 cup milk
  • 1/8 cup parmesan cheese
  • very hot water, as needed
  • pepper, to taste
  • 1 tablespoon oil or 1 tablespoon butter, to saute with
  • 1 tablespoon extra parmesan cheese, for sprinkling

    • Description

    Food Network Canada Favicon Food Network Canada
    View Full Recipe



    MS Found Country:US image description
    Back to top