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Risotto and Pancetta Stuffed Tomatoes

Presented by:
Land O' Lakes
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Fresh, juicy tomatoes stuffed with risotto and pancetta, and topped with a slice of cheese.

Recipe Prep Time
Prep Time
35 min
Recipe Cook Time
Cook Time
Recipe Ready Time
Ready In
40 min
Recipe Servings


8 medium (2 pounds) tomatoes

1 (5.5-ounce) package parmesan risotto mix*

4 ounces pancetta**, chopped, cooked

10 (3/4-ounce) slices Land O Lakes® 4 Cheese Italian Blend

1 tablespoon chopped fresh basil leaves

*Substitute your favorite flavored risotto mix.

**Substitute bacon.


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.

Recipe Tip

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


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