Description

Indulge in the delightful flavors of Roman Rice Stuffed Tomatoes, where tender tomatoes cradle a savory filling of Arborio rice, fresh basil, and Parmesan cheese. This dish not only serves as a comforting meal but also brightens up any dining table with its vibrant colors. Perfect for family gatherings or cozy weeknight dinners, each bite transports you to the heart of Italy. Easy to prepare and bursting with flavor, this recipe will quickly become a favorite for both seasoned cooks and beginners alike.

Ingredients

Scale

4 ripe tomatoes
1 cup Arborio rice
1/2 cup fresh basil, chopped
1/2 cup Parmesan cheese, grated
3 garlic cloves, minced
2 tbsp olive oil
1 medium onion, finely chopped
2 cups low-sodium vegetable broth
1/4 cup pine nuts (optional)
Salt and pepper to taste

Instructions

Preheat your oven to 375°F (190°C).
Slice the tops off the tomatoes and scoop out the insides. Set aside the pulp.
In a saucepan, heat olive oil over medium heat. Add garlic and onion; sauté until fragrant (about 3 minutes).
Stir in Arborio rice, allowing it to toast slightly before adding vegetable broth. Bring to a boil, then simmer for 15-18 minutes until most liquid is absorbed.
Remove from heat and fold in basil, Parmesan cheese, salt, pepper, and optional pine nuts.
Stuff each tomato with the rice mixture and place upright in a baking dish.
Drizzle with olive oil and bake for 25-30 minutes until tomatoes are tender but not mushy.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 stuffed tomato (approximately 150g)
Calories: 220
Sugar: 3g
Sodium: 210mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 3g
Protein: 6g
Cholesterol: 5mg

Keywords: - For added texture, consider swapping Arborio rice with quinoa or adding spinach to the filling. - Store leftovers in an airtight container in the refrigerator for up to three days; reheat before serving.