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