Risotto-stuffed tomatoes

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1. Slice the tops off the tomatoes and set aside. Scoop out the seeds and pulp from the tomatoes with a teaspoon, but be careful not to cut through to the base. Chop the pulp and keep the seeds, but discard the hard, central cores.
2. Heat the oil in a medium saucepan and tip in the rice. Fry gently over a low heat for 2 minutes, stirring frequently to stop the rice from browning, then add the spring onions, courgette and mushrooms and fry gently for 2 more minutes.
3. Preheat the oven to fan 170C/conventional 190C/gas 5. Pour in the stock then stir in the dried herbs, tomato pulp and seeds - the seeds will add fibre, and won't be noticeable in the finished dish. Cook gently for about 15-20 minutes, stirring frequently until the rice is tender and the stock has been absorbed - add extra stock or water if necessary. Turn off the heat, tear the basil leaves into the pan and scatter with parmesan. Season with salt and pepper and stir well.
4. Put the tomatoes in an ovenproof dish and fill each one generously with the risotto. Replace tomato tops and bake, uncovered, for 15-20 minutes until the tomatoes are tender. Cool for 5 minutes, then serve with a few rocket leaves on top.

Per serving

173 kcalories, protein 6.4g, carbohydrate 26g, fat 5.4 g, saturated fat 1.4g, fibre 2.8g, salt 0.57 g

Latest comments and suggestions

• Lucy

  22 January 2008

  Lucy rated and commented on this recipe

  

  I was not very pleased with the outcome of this recipe. The risotto was very mushy and the tomato split after I had baked it, despite following the recipe exactly! Would not make it again.

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• Samantha

  11 February 2008

  Samantha rated and commented on this recipe

  

  Really tasty recipe. The tomatoe doesnt really need that long in the oven tho.

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• gaff

  15 May 2008

  gaff rated and commented on this recipe

  

  Very good for a light meal or snack,flovoursome.

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• Patricia

  09 September 2008

  Patricia rated and commented on this recipe

  

  Great recipe as I can use veg and herbs from garden.

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• Leamac83

  27 April 2009

  Leamac83 rated and commented on this recipe

  

  i added some cubed feta to the rice before i stuffed the tomatos, it was delicious. Served with some spiced chicken, it went down a treat.

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• Rack-of-Ribs

  03 November 2009

  Rack-of-Ribs commented on this recipe

  Going to make this for the Girls next Wednesday the 11th. Thinking of using 2 packs of the Mediterranean Tomatoe instant rice that cooks for 2 mins in the microwave and lightly fying some different vegatables, then mix it altogether. I think that will be alot easier. Will let you all know how I get on.

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Ingredients

• 2 beef tomatoes
• 2 tsp olive oil
• 50g risotto rice
• 2 spring onions , chopped
• 1 small courgette , chopped
• 50g chestnut mushrooms , wiped and sliced
• 250ml vegetable stock (such as Marigold)
• ½ tsp dried mixed Italian herbs
• 6 fresh basil leaves
• 1 tbsp finely grated parmesan
• handful of rocket leaves

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 40 45 mins

Cook 20 mins

Low-fat

Ingredients

• 2 beef tomatoes
• 2 tsp olive oil
• 50g risotto rice
• 2 spring onions , chopped
• 1 small courgette , chopped
• 50g chestnut mushrooms , wiped and sliced
• 250ml vegetable stock (such as Marigold)
• ½ tsp dried mixed Italian herbs
• 6 fresh basil leaves
• 1 tbsp finely grated parmesan
• handful of rocket leaves

Per serving

173 kcalories, protein 6.4g, carbohydrate 26g, fat 5.4 g, saturated fat 1.4g, fibre 2.8g, salt 0.57 g

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