Risotto-stuffed tomatoes

Risotto-stuffed tomatoes

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(10 ratings)

Prep: 40 mins - 45 mins Cook: 20 mins

Easy

Serves 2
Ideal for a light supper or weekend lunch

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal173
  • fat5.4g
  • saturates1.4g
  • carbs26g
  • sugars0g
  • fibre2.8g
  • protein6.4g
  • salt0.57g
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Ingredients

  • 2 beef tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2 tsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 50g risotto rice

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • 2 spring onion, chopped

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 small courgette, chopped

    Courgette

    corr-zjet

    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

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • handful of rocket leaves

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

Method

  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.

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Comments, questions and tips

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Comments (14)

rebewidd's picture
5

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

thebraininjane's picture

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.

bekkip123's picture
4

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.

jessss's picture
5

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:)

bekkip123's picture
4

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

st123paul's picture

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!

fastal's picture
5

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

charlotter09's picture
5

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

rack-of-ribs's picture

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.

leamac83's picture
5

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.

yankee's picture
5

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

daddygaffney's picture
4

Very good for a light meal or snack,flovoursome.

venus_infurs's picture
4

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

lucy_verdon's picture
2

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.

Questions (2)

kaybak's picture

I recently posted a question on here but it was for the wrong recipe. Please ignore it. lol

kaybak's picture

I LOVE this recipe! But I want to try a new element by stuffing it in a tomato. Should I make the recipe and put it in the oven with the tomatoes or or do you think I should put the tomatoes in the oven separately and and then stuff the risotto without putting it in the oven?

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