Tonight's Dinner: Shrimp Risotto Stuffed Tomato

Although risotto can be a great alternative to pasta it tends to take a while to prepare. But the extra time is well worth it. Once finished, a thick, rich pasta is presented with any array of proteins thrown in. So with something so hearty, why just spoon it onto a plain, ordinary plate? An entrée this special deserves a presentation out of the ordinary. Prevention Magazine came up with the perfect dish - a tomato. And since heirloom tomatoes are in season, the perfect bowl is created for this delicious dish. So the next time you're in the mood for risotto, grab a few extra heirlooms to stuff; your guests will think they've entered a fine dining establishment.

Shrimp Risotto Stuffed Tomato

Ingredients

• 6 large heirloom tomatoes
• 1 large shallot, minced
• 1 clove garlic, minced
• 2 tablespoons butter, divided
• 1 cup Arborio rice
• 1 cup dry white wine
• 3 cups chicken stock
• 1/4 pound cooked shrimp, halved
• salt and pepper to taste

Directions

1. Slice off the tops of the tomatoes and scoop out the seeds and pulp.
2. Cook the shallot and garlic in 1 tablespoon of butter in a large skillet over medium heat. Stir in the rice and add the wine. Simmer for five minutes or until the wine is almost evaporated. Add the broth a half cup at a time until each is absorbed and the rice is tender, 20-25 minutes.
3. Stir in the shrimp, one tablespoon of butter, salt and pepper. Spoon risotto into each tomato and serve.

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Other Risotto Recipes from SheKnows

• Creamy Sweet Corn Risotto
• Oven-baked Mushroom Risotto
• Vegetarian Broccoli Risotto