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Nutrition: per serving

  • kcal173
  • fat5.4g
  • saturates1.4g
  • carbs26g
  • sugars0g
  • fibre2.8g
  • protein6.4g
  • salt0.57g
    low
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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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Comments, questions and tips (18)

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Overall rating

A star rating of 4.6 out of 5.15 ratings
jaded84 avatar

jaded84

A star rating of 5 out of 5.

Absolutely yum. Pre-made at home and ate at work next day. Flavors kept really well. Only suggestion would be to not "scoop out" inside of tomatoes, as this ripped it. Instead slowly cut away each layer then remove

amac253

A star rating of 5 out of 5.

Very delicious! Like others, I recommend making this without the tomatoes as just a risotto recipe (or just add chopped tomatoes to the cooking mixture).

I also added white wine while the mixture was in the frying pan - definitely a good addition!

kaybak

question

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

kaybak

question

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?

rebewidd

A star rating of 5 out of 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

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