Risotto tomatoes

Name: risotto tomatoes
Cook time: 10 min
Total time: 40 min
Yield: 6
Cuisine: Italian
Ingredients: 2 x 6 medium tomatoes crops; 2 tablespoons olive oil; 2 shallots shredded; 200 g risotto rice; 2 teaspoons dried tarragon; 1 pot poultry feast 380 ml; 150 g spicy cheese grated

A tasty Italian recipe. The side dish contains the following ingredients: poultry, tomatoes (crops), olive oil, shallots (chopped), risotto rice, dried tarragon, poultry meat (380 ml) and spicy cheese (grated).

Ingredients

Kitchen Stuff

baking dish approx. 20 x 30 cm
aluminium foil

Directions

Preheat the oven to 200 ºC.
Cut off the cap of each tomato and drain it.
Heat the oil and fry the shallot in it.
Add the risotto rice and tarragon and fry the whole for 2-3 minutes.
Put the hollowed tomatoes close together in a greased oven dish and fill them with the rice.
Spoon the fond on the tomatoes (there may also fondue between the tomatoes) and spread the cheese over it.
Cover the dish with aluminum foil and let the tomatoes cook in 30 minutes..

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Nutrition

245Calories

Sodium0% DV1.276mg

Fat22% DV14g

Protein4% DV2g

Carbs38% DV115g

Fiber32% DV8g

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