- 4 large tomatoes
- 2 tablespoons olive oil
- 1/2 onion, diced
- 1 fennel bulb, cored and diced
- 2 cloves garlic, minced
- 1 teaspoon chopped fresh marjoram
- 1/2 teaspoon chopped fresh thyme
- 1 cup Arborio rice
- 1/2 cup white wine
- 3 to 4 cups hot vegetable broth, as needed
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese (optional)
Preheat oven to 375° F.
Remove tops from tomatoes, reserving tops. Carefully scoop out juice, pulp and seeds; puree and set aside. Place tomatoes in a greased oven-proof dish.
Heat oil in a saucepan over medium heat. Add onions and fennel and cook until soft, 7 to 10 minutes. Stir in garlic and herbs and cook until fragrant, about 1 minute. Pour rice into pan and stir to coat with oil. Continue stirring until rice edges are translucent and rice smells toasted, about 3 minutes. Deglaze with white wine and simmer until reduced.
Add tomato puree and cook, stirring constantly, until absorbed. Add hot broth, one cup at a time, stirring constantly until absorbed. Continue adding broth until rice is al dente, 15 to 20 minutes. Season with salt and pepper and stir in cheese.
Fill each tomato with risotto and replace tops. Bake, uncovered, for 10 to 15 minutes, until tomatoes are tender. Cool for 5 minutes before serving.