Risotto & Pancetta Stuffed Tomatoes

• 8 medium (2 pounds) tomatoes
• 1(5.5-ounce) package parmesan risotto mix*
• 4 ounces pancetta, chopped, cooked**
• 10 (3/4-ounce) slices Land O Lakes Deli 4 Cheese Italian Blend
• 1 tablespoon chopped fresh basil leaves

1. Heat oven to 350F.
2. Cut thin slice off top of each tomato.
3. Carefully scoop out inside of tomato with spoon, leaving shell; set aside.
4. Discard insides.
5. Cook risotto according to package directions.
6. Add pancetta, 2 slices cheese and basil; stir to combine.
7. Fill each tomato with about 1/4 cup mixture.
8. Place into 8-inch square baking pan.
9. Top each tomato with 1 slice cheese.
10. Bake 5-10 minutes or until heated through and cheese is melted.
11. Sprinkle with additional basil, if desired.
12. Serve immediately.
13. *Substitute your favorite flavored risotto mix.
14. **Substitute bacon.

tomatoes, parmesan risotto mix, pancetta, fresh basil

Taken from www.landolakes.com/recipe/3761/risotto-pancetta-stuffed-tomatoes (may not work)