OK, it has been well over a week since I have seen the sun in San Francisco. After a few years of living here, I have accepted that there is no real summer living in this city, but I don’t think I will ever be used to waking up to a cold cloud of fog outside everyday. I shouldn’t even bother straightening/curling my hair, because by the time I reach my work it looks like I just got out of bed. I am as white as a ghost and forgot what summer feels like!
Have you ever made risotto before? I actually had it for the first time when my friend and her sister taught me how to cook it just a few weeks ago. We made a creamy mushroom risotto. I loved it so much that I wanted to try different variations. I love how flavorful this basil risotto is, and it is the perfect filling for stuffed tomatoes! I topped them with NatureBox Tuscan Summer Mix to add a nice crunch factor, as well as some dried fruit and flavor.
- In a large pot, heat 1 tbsp olive oil and butter over medium heat until butter is melted.
- Add the chopped shallots and stir for 1 minute.
- Add the arborio and stir until slightly browned, about 2 minutes.
- Add the lemon juice and stir.
- Add the chicken broth 1 cup at a time, after each previous cup has been absorbed. Stir occasionally.
- Simmer for 25 minutes uncovered, until all of the chicken broth has been added and absorbed.
- In a small food processor or blender, blend the basil, garlic and remaining tablespoon of olive oil.
- Add the basil mixture to the pot and stir until well combined.
- Remove the risotto from heat and stir in the shredded Parmesan cheese and Tuscan Summer Mix.
- Preheat oven to 350 degrees F.
- Use a paring knife to cut the tops off of the tomatoes and a spoon to carve out the inside.
- Rub the outside of each tomato with olive oil and place in a shallow greased baking dish.
- Stuff each tomato with the basil risotto and bake for 15 minutes.
- Sprinkle the tops with additional Tuscan Summer Mix and serve warm.
See this recipe on the NatureBox blog!