Tonight's Dinner: Shrimp Risotto Stuffed Tomato
Risotto is a great alternative to pasta. But instead of just spooning it onto a plate, stuff it inside a tomato and turn dinner into something really special.
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
- 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
- Slice off the tops of the tomatoes and scoop out the seeds and pulp.
- 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.
- Stir in the shrimp, one tablespoon of butter, salt and pepper. Spoon risotto into each tomato and serve.