These stuffed tomatoes with an Italian twist are a delicious snack or side dish.
First make the stock and keep it warm.
Chop the shallot and sauté in a pan with a little butter or oil. Add the risotto rice and cook for a few minutes.
Deglaze with a splash of wine and wait for the wine to be absorbed.
Meanwhile, preheat the oven to 200°C.
Then add a dash of stock and let it be absorbed by the rice. Repeat until the risotto is al dente (about 20 minutes).
Meanwhile, cut the tops of the tomatoes, hollow them out and place in an oven dish. Also toast the pine nuts.
When the risotto is al dente, stir in the cheese, butter, pesto and the pine nuts. Fill the tomatoes with the mixture and put the cap back on. Bake the stuffed tomatoes in the oven for another 15 minutes.
Tip: Parmesan cheese contains animal rennet, so this recipe is not 100% vegetarian. Replace the cheese with an old or matured cheese with vegetarian rennet or try a vegan cheese.
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