Add 2 tablespoons of oil in a medium saucepan. Add 1 clove of garlic (crush), red pepper flakes and a bay leaf.
On medium heat in a cup of rice to grill before cooking. About 2 minutes. Salt and pepper rice.
Cook this rice as the risotto so add in 1 cup of water until the rice has absorbed, then add water again. It took about 3 cups to achieve a good tenderness.
Meanwhile, add the other oil another large pan. Stir in onions and cook until tender.
About 3-5 minutes. Add vegetables in the other, lemon zest and garlic. Cook for about 5-8 minutes or until vegetables are crisp-tender.
Adjust the heat and add half the parmesan and romano cheese. Add the rice and mix well cooked too. Toss in fresh herbs as well.
Slice the tops off of each tomato and scoop out the inside so you just have the shell. You can book the guts to soups, sauces, and even salsa.
Placing a portion of the mozzarella cheese, and the other bit on the bottom of each tomato shell.
Salt and pepper the shells. Now pack the rice and vegetable mixture in each tomato shell. Top with extra cheese and the top of the tomato.
Bake in addition for about 20 minutes until the tomatoes start to blister and cheese on top is melted.
If you had to do it again, would think in corn to add a little extra sweetness.
But add in whatever vegetables you like, just make sure they are diced and everything is proportionate.
