Stuffed Toma’Gusto with truffle risotto

Stuffed Toma'Gusto with truffle risotto


  • Jar of truffle tapenade
  • 1 pack of risotto rice
  • 1 cup chestnut mushrooms
  • About 8 sun-dried tomatoes
  • 1 onion & 1 clove of garlic
  • 1 cube of vegetable stock
  • 100 grams of parmesan cheese
  • 6 tbsp olive oil
  • 12 Toma’Gusto tomatoes
  • A few handfuls of arugula
  • Pine nuts for garnish

Type of dish




  • Preheat the oven to 180 degrees. Wash the Toma’Gusto tomatoes and hollow them out.
  • Take an oven dish, fill it with the hollowed out tomatoes and sprinkle some olive oil, salt and pepper over it. Place the tomatoes in the oven for 25 minutes.
  • In the meantime, bring 1 liter of water to the boil and make the vegetable stock together with a stock cube.
  • Chop the onion and the clove of garlic and fry them in a pan with olive oil over medium heat. Add the risotto rice and stir well with the olive oil. It is important that each grain of rice has a thin layer of olive oil around it.
  • Now systematically add some stock to the pan; so much that your risotto is always just under water. Keep stirring until the liquid is almost completely dissolved. Then add new stock again. Repeat until the broth is used up.
  • In the meantime you can fry the mushrooms in another pan. Put some olive oil or butter in the pan, cut your mushrooms into slices and fry for about 3 minutes. Then turn off the heat and set aside.
  • Cut the sun-dried tomatoes into pieces. When your risotto is ready, add the jar of truffle tapenade, the mushrooms and the sun-dried tomatoes. Stir well and then add all the parmesan cheese, salt and pepper. Now turn off the fire.
  • Place a handful of arugula and three roasted tomatoes on each plate. Fill the 12 tomatoes with all the truffle risotto. Top with extra pepper and parmesan cheese and optional pine nuts.