- Preparation and cooking time
- Prep: -
- Serves 2
- 2 beef tomatoes
- 2 tsp olive oil
- 50g risotto rice
- 2 spring onions , chopped
- 1 small courgette , chopped
- 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)
- handful of rocket leaves
- 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.