Ingredients:

1. Large Ripe red Tomatoes- 8
2. Arborio rice- 75 gms(you can also use basmati rice)
3. Olive oil- 3 tbsp
4. Minced garlic- 2 tsp
5. Chopped onion- 1
6. Basil leaves(chopped)- ½ cup
7. Mozzarella cheese(crushed)- ½ cup
8. Pepper and salt to taste

Method:

1. Preheat the oven to 350°F.
2. Wash tomatoes and cut all the tomatoes at the stem end with the help of sharp knife.
3. Preserve tomatoes lids and scoop out all the interior pulp of tomatoes with the help of spoon.
4. Strain the pulp and reserve the tomato juice.
5. Now cook arborio rice in salty water for 8-10 minutes and remove the water.
6. Heat olive oil in a pan and fry chopped onion till it is tender.
7. Now add minced garlic and saute for a minute, then add tomato juice and saute again.
8. After a minute add rice, basil leaves, mozzarella cheese, salt and pepper.
9. Mix well and stir for a couple of minutes.
10. Stuff this mixture to the empty tomatoes with the help of spoon.
11. Do not stuff over otherwise it will be difficult to cover the lids.
12. Place the lids over the tomatoes and insert a toothpick in each tomato.
13. By this process tomato lids may not be disturbed.
14. Bake the tomatoes on baking tray for 20 minutes or tomatoes skin wrinkled.
15. Loose out tomatoes from the oven and remove the tooth pick carefully.
16. Risotto stuffed tomatoes are ready to serve.