Risotto-Stuffed Tomatoes

If I said I had a confession to make would you say,| “Uh oh, what’s she going to confess THIS time?”  Ha!  Nothing dramatic although it is kind of odd.  I’ve NEVER cooked risotto before!  I’m not sure why really because I love it in restaurants and at friends’ homes but it always seems to me to be something you ate somewhere other than home – like Yellow Fin Tuna.  I made that last year for the first time and have had it many times since. So easy!

By adding spring onions, zucchini, mushroom and a little heat with red chile flakes you’ve got a scrumptious side dish or main.  If you use the smaller tomatoes, they’re great as a snack, too.  You’ll definitely want firm tomatoes (on the vine if possible) to ensure they don’t crumple under the heat.  They’re also easier to cut and scoop.

Lots of recipes call to separate the seeds but to heck with that.  I scoop out the pulp and remove the hard core and mash the rest.

I’ll skip my usual rant about fresh herbs because I ran out of parsley and oregano so was forced to use dried.  I did use fresh basil and thyme though.   Some good Parmesan is a must as well.  You don’t want to go to the trouble to make this delectable dish and then ruin it with cheap cheese, right?

I will be making risotto often!  I loved the ease of this dish and it’s yet another way to get that tomato superfood into your diet.

If you make these, I’d love it if you shared it with me on Instagram or Twitter.  Just hashtag #simplyfreshdinners and I’ll share it with my followers.  Cheers!