Risotto-Stuffed Tomatoes

Name: Risotto-Stuffed Tomatoes
Ingredients: 2 beefsteak tomatoes; 2 teaspoons olive oil; 2 ounces risotto rice; 2 scallions, chopped; 1 zucchini, chopped; 2 ounces chestnut mushrooms, wiped and sliced; 1 cup vegetable stock; 1/2 teaspoon dried Italian seasoning; 6 fresh basil leaves; salt and pepper; 1 tablespoon parmesan cheese, finely grated; 2 ounces arugula

12 ingredients

7 steps

Ingredients

2 beefsteak tomatoes
2 teaspoons olive oil
2 ounces risotto rice
2 scallions, chopped
1 zucchini, chopped
2 ounces chestnut mushrooms, wiped and sliced
1 cup vegetable stock
1/2 teaspoon dried Italian seasoning
6 fresh basil leaves
salt and pepper
1 tablespoon parmesan cheese, finely grated
2 ounces arugula

Directions

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 scallions, zucchini and mushrooms and fry gently for 2 more minutes.
3

Preheat the oven to 375°F 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.
4

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.
5

Turn off the heat, tear the basil leaves into the pan and scatter with parmesan. Season with salt and pepper and stir well.
6

Put the tomatoes in an ovenproof dish and fill each one generously with the risotto.
7

Replace tomato tops and bake, uncovered, for 15-20 minutes until the tomatoes are tender. Cool for 5 minutes, then serve with a few arugula leaves on top.