Risotto-Stuffed Tomatoes

If I said I had a confession to make would you say,| “Uh oh, what’s she going to confess THIS time?”  Ha!  Nothing dramatic although it is kind of odd.  I’ve NEVER cooked risotto before!  I’m not sure why really because I love it in restaurants and at friends’ homes but it always seems to me to be something you ate somewhere other than home – like Yellow Fin Tuna.  I made that last year for the first time and have had it many times since. So easy!

Risotto-Stuffed Tomatoes | Simply Fresh Dinners

By adding spring onions, zucchini, mushroom and a little heat with red chile flakes you’ve got a scrumptious side dish or main.  If you use the smaller tomatoes, they’re great as a snack, too.  You’ll definitely want firm tomatoes (on the vine if possible) to ensure they don’t crumple under the heat.  They’re also easier to cut and scoop.

Risotto-Stuffed Tomatoes | Simply Fresh Dinners

Lots of recipes call to separate the seeds but to heck with that.  I scoop out the pulp and remove the hard core and mash the rest.

I’ll skip my usual rant about fresh herbs because I ran out of parsley and oregano so was forced to use dried.  I did use fresh basil and thyme though.   Some good Parmesan is a must as well.  You don’t want to go to the trouble to make this delectable dish and then ruin it with cheap cheese, right?

Risotto-Stuffed Tomatoes | Simply Fresh Dinners

I will be making risotto often!  I loved the ease of this dish and it’s yet another way to get that tomato superfood into your diet.

If you make these, I’d love it if you shared it with me on Instagram or Twitter.  Just hashtag #simplyfreshdinners and I’ll share it with my followers.  Cheers!

Risotto-Stuffed Tomatoes | Simply Fresh Dinners


Risotto-Stuffed Tomatoes
Author: Robyn Gleason
Prep time:
Cook time:
Total time:
Serves: 4
A delicious side dish or main with risotto made with spring vegetables stuffed into tomatoes and baked. Light, healthy and full of flavor.
  • 4 medium sized tomatoes
  • 2 tsp olive oil
  • 1 garlic clove, minced
  • 1/2 cup risotto rice
  • 1/4 teaspoon red chile flakes
  • 2 spring onions, chopped
  • 1 small zucchini, chopped
  • 3/4 cup mushrooms, wiped and sliced
  • 1 cup vegetable stock, (low-sodium, organic if possible)
  • 2 tablespoons fresh herbs – a combination of parsley, basil, oregano, chopped
  • 1 tablespoon finely grated Parmesan
  • sea salt and freshly ground pepper
  • fresh thyme or basil for garnish
  1. Preheat oven to 350F
  2. 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 seeds. Toss the hard, central core.
  3. Heat the oil in a medium saucepan and add garlic, sauteing for 2 minutes. Add rice, chile flakes, onions, zucchini and mushrooms, stirring over low heat for 2 minutes.
  4. Pour in the stock then stir in the fresh herbs, tomato pulp and seeds.
  5. Cook for 15 minutes, stirring frequently until rice is tender and liquid has been absorbed – add extra stock if necessary.
  6. Turn off the heat, add Parmesan. Season with salt and pepper and stir well.
  7. Put the tomatoes in an ovenproof dish and fill each one generously with the risotto. Replace tomato tops and bake, uncovered, for 15-20 minutes until the tomatoes are tender. Cool for 5 minutes, then garnish with fresh thyme or basil.

An easy, healthy, vegetarian treat!


  • Reply
    April 19, 2016 at 2:08 pm

    Great little dish Robyn. Love the idea of using the tomatoes as vessels. Lots of love from W.W.
    Linda recently posted…Dishing It & Digging It Link Party #92My Profile

  • Reply
    Anita Rivera
    April 19, 2016 at 2:44 pm

    Hello sweet Robyn! I have never made risotto before either, though having it in a restaurant is always an option! I haven’t cooked much these days, but weekends are best for the fun experimentation. And how I love tomatoes with basil and olive oil! Beautiful photos!

  • Reply
    April 19, 2016 at 3:00 pm

    This is so lovely!
    sue|theviewfromgreatisland recently posted…Tomatoes and 22 Other Foods to BrûléeMy Profile

  • Reply
    April 19, 2016 at 5:42 pm

    Hi Robyn, Happy Tuesday! your risotto stuffed tomatoes look delicious and so full of flavor. And your pics are beautiful.
    cheri recently posted…Citrusy Shrimp with Couscous and AsparagusMy Profile

  • Reply
    Tricia @ Saving room for dessert
    April 19, 2016 at 6:35 pm

    What a perfect way to eat both tomatoes and risotto. Very pretty too! This would be great as a light meal or even for breakfast. Yum!
    Tricia @ Saving room for dessert recently posted…Chocolate Chocolate-Chunk Raspberry Swirl Ice CreamMy Profile

  • Reply
    April 20, 2016 at 10:24 am

    I love risotto but haven’t made it in ages, stuffing it into tomatoes is such a great idea!
    Sara recently posted…Chicken and Broccoli Stir FryMy Profile

  • Reply
    John/Kitchen Riffs
    April 20, 2016 at 12:21 pm

    I cook risotto, but not often. I’m with you on it being something I tend to order when I’m out. Can’t wait for tomato season so I can try this — really a great looking recipe. Thanks!
    John/Kitchen Riffs recently posted…Spicy Pork VindalooMy Profile

  • Reply
    Chris Scheuer
    April 20, 2016 at 4:27 pm

    This would be wonderful for a spring brunch. I love risotto and this is such a fun way to present it!

  • Reply
    April 23, 2016 at 8:16 am

    Hi Robyn,
    Wow this sounds delicious and simple to make. I can just taste the tantalizing flavor. What a wonderful dish for company. Thanks for sharing on Real Food Fridays! Pinned & tweeted!

  • Reply
    April 28, 2016 at 6:04 am

    Hi Robyn,
    Just a note to let you know that I have chosen your post as one of my features for this weeks Real Food Fridays blog hop that goes live every Thursday @ 7pm EST. Thank you for being part of Real Food Fridays mission to make this world healthier! Happy Spring!

  • Reply
    Real Food Fridays #137 – Putting Health First
    April 28, 2016 at 5:58 pm

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