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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Slice the tops off the tomatoes and set aside. Scoop out the seeds and pulp from the tomatoes with a teaspoon, but be careful not to cut through to the base. Chop the pulp and keep the seeds, but discard the hard, central cores. | 2. Heat the oil in a medium saucepan and tip in the rice. Fry gently over a low heat for 2 minutes, stirring frequently to stop the rice from browning, then add the scallions, zucchini and mushrooms and fry gently for 2 more minutes. | 3. Preheat the oven to 375°F Pour in the stock then stir in the dried herbs, tomato pulp and seeds - the seeds will add fibre, and won't be noticeable in the finished dish. | 4. Cook gently for about 15-20 minutes, stirring frequently until the rice is tender and the stock has been absorbed - add extra stock or water if necessary. | 5. Turn off the heat, tear the basil leaves into the pan and scatter with parmesan. Season with salt and pepper and stir well. | 6. Put the tomatoes in an ovenproof dish and fill each one generously with the risotto. | 7. Replace tomato tops and bake, uncovered, for 15-20 minutes until the tomatoes are tender. Cool for 5 minutes, then serve with a few arugula leaves on top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beefsteak tomato	2			50.4333	0.0	11.22	0.2833
olive oil	2	teaspoons		79.56	0.0	0.0	9.0
risotto rice	2	ounces		50.4333	0.0	11.22	0.2833
scallion	2		chopped	64.0	14.68	3.66	0.38
zucchini	1		chopped	33.32	6.0956	2.3716	0.6272
chestnut mushroom	2	ounces	sliced	50.4333	0.0	11.22	0.2833
vegetable stock	1	cup		11.05	2.0553	0.5304	0.1547
italian seasoning	1/2	teaspoon		50.4333	0.0	11.22	0.2833
basil leaf	6			50.4333	0.0	11.22	0.2833
salt pepper				50.4333	0.0	11.22	0.2833
parmesan cheese	1	tablespoon	grated	18.5	2.0	2.0	0.25
arugula	2	ounces		14.1747	2.0695	1.4628	0.3742

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.