Risotto-stuffed tomatoes

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• 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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• c304

  26 April 2011

  c304 rated and commented on this recipe

  

  Absolutely fantastic, was a delicious recipe, did without the tomatos and doubled the recipie as a main!! yum!! =D

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• FastAl

  26 June 2011

  FastAl rated and commented on this recipe

  

  This is a simple dish to make but it was a great success - possibly the tastiest vegetarian meal I have cooked.

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• Sarah G

  08 August 2011

  Sarah G commented on this recipe

  The tomatoes split in the oven and were really mushy. I'd cook them at a lower temperature and for less time if I did this again. Very tasty though!

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• bekkip123

  18 August 2011

  bekkip123 rated and commented on this recipe

  

  enjoyed the risotto but wouldn't bother with the tomatoes next time. Nice with balsamic vinegar too.

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• Jessss

  07 September 2011

  Jessss rated and commented on this recipe

  

  very nice! cooked for 10 mins, and it was perfect i used pepper, chesnut mushrooms, and a white onion. and i served it as a side dish for 3 people by making it in 6 big (not as big as beef) tomatoes, definately make again:)

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• bekkip123

  09 February 2012

  bekkip123 commented on this recipe

  i made it once and thought that the tomatoes were pretty pointless, the risotto was beautiful on its own, so when ever i do the recipe i ignore the tomatoes.

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• TheBrainInJane

  13 January 2013

  TheBrainInJane commented on this recipe

  I'm going to give this a try but will put the risotto in red bell peppers instead of tomatoes. The trick is to parboil them first, then pop into the oven when stuffed.

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• bex

  01 April 2013

  bex rated and commented on this recipe

  

  really tasty. i used a green and yellow pepper instead of tomatoes and cooked them for a little longer. rosemary is nice with this in the risotto

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http://www.bbcgoodfood.com/recipes/2388/

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 (or vegetarian alternative)
• handful of rocket leaves

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 40 - 45 mins

Cook 20 mins

Vegetarian, 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 (or vegetarian alternative)
• handful of rocket leaves

Per serving

173 kcalories, protein 6.4g, carbohydrate 26.0g, fat 5.4 g, saturated fat 1.4g, fibre 2.8g, salt 0.57 g

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