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Risotto-stuffed tomatoes

Risotto-stuffed tomatoes

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  • Preparation and cooking time
    • Prep: -
    • Cook:
  • Easy
  • Serves 2

Ideal for a light supper or weekend lunch

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal173
fat5.4g
saturates1.4g
carbs26g
sugars0g
fibre2.8g
protein6.4g
low insalt0.57g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, June 2003

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A star rating of 4.5 out of 5.13 ratings
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