Risotto & Pancetta Stuffed Tomatoes

Risotto & Pancetta Stuffed Tomatoes

Using packaged risotto helps you get to a delicious and flavorful stuffed tomato in a fraction of the time.

35 min. prep time
4 servings
000 Ratings


8 medium (2 pounds) tomatoes
1(5.5-ounce) package parmesan risotto mix*
4 ounces pancetta, chopped, cooked**
1 tablespoon chopped fresh basil leaves


Heat oven to 350°F.

Cut thin slice off top of each tomato. Carefully scoop out inside of tomato with spoon, leaving shell; set aside. Discard insides.

Cook risotto according to package directions. Add pancetta, 2 slices cheese and basil; stir to combine.

Fill each tomato with about 1/4 cup mixture. Place into 8-inch square baking pan. Top each tomato with 1 slice cheese. Bake 5-10 minutes or until heated through and cheese is melted. Sprinkle with additional basil, if desired. Serve immediately.

*Substitute your favorite flavored risotto mix.

**Substitute bacon.

Recipe Tip

Cook pancetta in skillet on stovetop; drain on paper towels.

Nutrition Facts (1 serving)

Calories: 520

Fat: 28g

Cholesterol: 75mg

Sodium: 1790mg

Carbohydrates: 41g

Dietary Fiber: 4g

Protein: 28g

Recipe #15796©2013Land O'Lakes, Inc.

Recipe Comments & Reviews

Why would you want to "discard" the inside of the tomato?? What waste!!! It could be mixed wth the Risotto or used in some way.

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