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Rice-filled Tomatoes

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Rice-filled Tomatoes
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
396
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie396 kcal(19 %)
Protein13.29 g(14 %)
Fat15.23 g(13 %)
Carbohydrates43.56 g(29 %)
Sugar added0 g(0 %)
Roughage3.33 g(11 %)
Vitamin A319.77 mg(39,971 %)
Vitamin D0.09 μg(0 %)
Vitamin E1.65 mg(14 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.13 mg(12 %)
Niacin3.37 mg(28 %)
Vitamin B₆0.29 mg(21 %)
Folate44.63 μg(15 %)
Pantothenic acid0.36 mg(6 %)
Biotin9.84 μg(22 %)
Vitamin B₁₂0.23 μg(8 %)
Vitamin C61.99 mg(65 %)
Potassium695.87 mg(17 %)
Calcium284.29 mg(28 %)
Magnesium46.09 mg(15 %)
Iron1.55 mg(10 %)
Zinc1.06 mg(13 %)
Saturated fatty acids7.46 g
Cholesterol31.5 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2 tablespoons
1
red chile pepper (finely chopped)
1
shallot (finely diced)
1 clove
garlic (finely diced)
1 ⅔ cups
risotto rice (Arborio)
cup
3 ½ cups
8
1 tablespoon
1 tablespoon
Caper (finely chopped)
1 handful
Basil (finely chopped)
½ cup
freshly grated Parmesan cheese

Preparation steps

1.
Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
2.
Heat 1 tbsp of the butter in a pan until it foams up, then sauté the chilli, shallot and garlic for 1-2 minutes until translucent. Add the rice and stir together briefly then deglaze with the wine. Gradually add the stock, stirring continually and allowing it to be absorbed by the rice each time. Continue in this way for around 15 minutes until the risotto is thick and creamy. The rice should still have quite a bite to it.
3.
Slice the tops off the tomatoes, reserving them as lids, and hollow out the insides. Place them in an oiled baking dish.
4.
Stir the capers, basil, parmesan and remaining butter through the risotto. Season to taste with salt and ground black pepper and fill the tomatoes with the mixture. Put the lids on top, season the tomatoes with salt and ground black pepper, drizzle the remaining oil over and bake in the oven for approx. 20 minutes.