Basil Risotto Stuffed Tomatoes
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
  • 1½ cups arborio
  • 2 tbsp olive oil, divided
  • 2 tbsp butter
  • 3 tbsp lemon juice
  • 6 cups low-sodium chicken broth
  • 1 shallot, finely chopped
  • 1 cup basil leaves
  • 2 cloves garlic
  • ½ cup shredded Parmesan cheese
  • ½ cup NatureBox Tuscan Summer Mix
  • 6 tomatoes
  1. In a large pot, heat 1 tbsp olive oil and butter over medium heat until butter is melted.
  2. Add the chopped shallots and stir for 1 minute.
  3. Add the arborio and stir until slightly browned, about 2 minutes.
  4. Add the lemon juice and stir.
  5. Add the chicken broth 1 cup at a time, after each previous cup has been absorbed. Stir occasionally.
  6. Simmer for 25 minutes uncovered, until all of the chicken broth has been added and absorbed.
  7. In a small food processor or blender, blend the basil, garlic and remaining tablespoon of olive oil.
  8. Add the basil mixture to the pot and stir until well combined.
  9. Remove the risotto from heat and stir in the shredded Parmesan cheese and Tuscan Summer Mix.
  10. Preheat oven to 350 degrees F.
  11. Use a paring knife to cut the tops off of the tomatoes and a spoon to carve out the inside.
  12. Rub the outside of each tomato with olive oil and place in a shallow greased baking dish.
  13. Stuff each tomato with the basil risotto and bake for 15 minutes.
  14. Sprinkle the tops with additional Tuscan Summer Mix and serve warm.
Recipe by My San Francisco Kitchen at