Risotto Stuffed Tomatoes

For the full experience, make this recipe with the Kenwood Recipes app.

recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    45mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    310
based on 8 ratings

Risotto stuffed tomatoes is a lovely vegetarian dish to share with friends.

recipe updated Aug 31, 2021

Ingredients

  • Shallot icon
    Shallot
    75 g (about 1 ¾)
  • Celery stalk icon
    Celery stalk
    1 (about 45 g)
  • Zucchini icon
    Zucchini
    175 g (about 1)
  • Parmesan cheese icon
    Parmesan cheese
    30 g (about 3 ⅛ tablespoons)
  • Beef tomato icon
    Beef tomato
    4 (about 700 g)
  • Butter icon
    Butter
    2 tablespoons (about 29 g)
  • Olive oil icon
    Olive oil
    1 tablespoon (about 15 ml)
  • Risotto rice icon
    Risotto rice
    150 g (about 150)
  • Garlic clove icon
    Garlic clove
    2 (about 12 g)
  • White wine icon
    White wine
    2 tablespoons (about 30 ml)
  • Fresh thyme icon
    Fresh thyme
    2 sprigs
  • Fresh oregano icon
    Fresh oregano
    2 teaspoons (about 4 g)
  • Marjoram icon
    Marjoram
    2 teaspoons (about 1 g)
  • Vegetable stock icon
    Vegetable stock
    300 g (about 1 ¼ cups)

Tools

  • kCook icon kCook Multi
  • kCook icon Kcook bowl
  • kCook icon Baking sheet - 18 x 13"

Step preview

  1. Fit thick slicing disc (5) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Pre-heat oven - 180°C
  4. Grease a clean baking sheet
  5. Fit stir tool to kCook bowl
  6. Add butter and olive oil to the kCook bowl
  7. Fit kCook bowl to kCook Multi
  8. Attach lid to kCook bowl
  9. Heat with filler cap removed - 140°C, speed 3
  10. Then add risotto rice and garlic clove to the kCook bowl
  11. Turn direct prep attachment to position 1
  12. Slice shallot and celery stalk into the kCook bowl with direct prep attachment
  13. Turn direct prep attachment to position 2
  14. Cook with filler cap removed - 4 min, 98°C, speed 4
  15. Then add zucchini and white wine to the kCook bowl
  16. Season
  17. Add fresh thyme, fresh oregano and marjoram to the kCook bowl
  18. Cook with filler cap removed - 5 min, 98°C, speed 4
  19. Then add vegetable stock to the kCook bowl
  20. Cook with filler cap removed - 9 min, 98°C, speed 4
  21. Then add parmesan cheese to the kCook bowl
  22. Stir with filler cap removed - 30 sec, speed 4
  23. Add beef tomato to the baking sheet
  24. Spoon rice into tomatoes
  25. Bake - approx 13 min, 180°C
  26. Serve
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