Risotto-Stuffed Tomatoes


YIELD 4 Servings Prep TIME 15 Minutes Cook TIME 40 Minutes TOTAL TIME 55 Minutes


4 Large Vine Tomatoes

50 g – 1/2 cup Dried Apricots

2 to 3 Sprigs Basil

2 Shallots

5 to 6 tbsp. Olive Oil (total)

150 g / 3/4 cup Risotto Rice

500 ml / 2 cups Chicken Stock

50 g / 1/3 cup Toasted Pine Nuts

50 g / 1/2 cup Freshly Grated Parmesan

50 g / 1/4 cup Butter

Cayenne Pepper

Sea Salt, Freshly Ground Black Pepper, Brown Sugar



Wash tomatoes. Cut the upper quarter of each tomato off like a lid. Carefully hollow out the tomatoes with a Spoon. Dice the apricots finely; pluck basil leaves and chop finely.

Peel shallots, dice finely and saute briefly in 2 tbsp. olive oil along with the rice. Pour in 1/3 of the stock; simmer over medium heat until the rice has absorbed the liquid, stirring occasionally. Add the remaining broth bit by bit. After around 18 min., when the rice is cooked but still has some bite to it, stir in the apricots, toasted pine nuts and chopped basil. Stir in Parmesan and butter; season to taste with salt and cayenne pepper.

Preheat the oven to 200 °C / 395 °F. Fill the hollowed-out tomatoes with the risotto, and cover them with the tomato lids. Place each stuffed tomato into a mini Cocotte; drizzle with the remaining olive oil and season with salt, pepper and sugar. Set the Cocottes onto a Baking Tray and bake for around 20-25 minutes.