- 2 beef tomato
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 2 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 50g risotto rice
To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…
- 2 spring onion, chopped
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 1 small courgette, chopped
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 50g chestnut mushroom, 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)
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- handful of rocket leaves
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
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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.
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.
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.
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.