Description
Roman Rice Stuffed Tomatoes offer a delightful blend of flavors, featuring juicy tomatoes filled with creamy Arborio rice, fresh basil, and savory cheese. This comforting dish is perfect for any occasion, whether it’s a family dinner or a cozy gathering with friends. Easy to prepare and visually stunning, these stuffed tomatoes are sure to impress and satisfy everyone at the table.
Ingredients
Scale
- 6 ripe tomatoes
- 1 cup Arborio rice
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 2 cups low-sodium vegetable broth
- Salt and pepper to taste
- 1/4 cup pine nuts (optional)
Instructions
- Preheat your oven to 375°F (190°C). Wash the tomatoes and slice off the tops. Carefully scoop out the insides.
- In a medium saucepan, heat olive oil over medium heat. Sauté garlic until fragrant (about 30 seconds). Add Arborio rice and toast lightly before adding vegetable broth. Simmer covered for 18 minutes until rice is tender.
- Once cooked, let the rice cool slightly, then mix in basil, Parmesan cheese, salt, pepper, and pine nuts if using.
- Generously fill each tomato with the rice mixture and place them upright in a baking dish.
- Drizzle with olive oil, cover with foil, and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed tomato (approx. 150g)
- Calories: 180
- Sugar: 3g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg