Risotto and Pesto Stuffed Tomatoes

• 4 -5 large tomatoes
• 1 bay leaf
• 14 cup shallot, minced
• 2 cups vegetable broth or 2 cups chicken stock
• 12 cup white wine
• 1 12 cups pesto sauce
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 cup risotto rice
• 13 cup parmesan cheese, grated
• salt
• pepper

1. Preheat oven to 375F.
2. Cut off the tops of the tomatoes, remove core, and slice a small sliver off the bottoms so that they sit flat in the pan.
3. Spoon out the meat of the tomatoes, leaving only the shells.
4. Save meat in a separate bowl.
5. Place tomatoes in a 9x13 baking dish and set aside.
6. In a deep medium cooking pan, melt butter and olive oil.
7. Add shallots and cook for 2-3 minutes until tender--do NOT brown.
8. Add tomato meat and bay leaf.
9. Add rice and white wine and simmer until wine is completely absorbed.
10. Add vegetable broth or chicken stock 1/2 cup at a time, waiting until almost completely absorbed before adding the next 1/2 cup.
11. Add pesto, parmesan, and salt and pepper to taste.
12. Set aside mixture.
13. Bake tomato shells on 375F for 10 minutes.
14. Fill tomatoes with mixture (remove bay leaf) and serve hot.

tomatoes, bay leaf, shallot, vegetable broth, white wine, pesto sauce, butter, olive oil, risotto rice, parmesan cheese, salt, pepper

Taken from www.food.com/recipe/risotto-and-pesto-stuffed-tomatoes-256944 (may not work)