Risotto Stuffed Tomatoes
|Olive oil||2 Teaspoon|
|Risotto rice||2 Ounce (50 g)|
|Spring onions||2 , chopped|
|Courgette||1 Small, chopped|
|Chestnut mushrooms||2 Ounce, wiped and sliced (50 g)|
|Vegetable stock||9 Fluid Ounce (250 ml)|
|Mixed dried italian herbs||1⁄2 Teaspoon|
|Finely grated parmesan cheese||1 Tablespoon (vegetarian)|
|Rocket leaves||1 Cup (16 tbs) (Generous handful)|
1. Slice the tops off the tomatoes, then set them 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 you can discard the hard, central cores.
2. Heat the oil in a saucepan and tip in the rice. Gently fry over a low heat for 2 mins, stirring frequently to stop the rice from browning. Add spring onions, courgette and mushrooms, then gently fry for 2 more mins.
3. Heat oven to 190C/fan 170C/gas 5. Pour in the stock, then stir in the dried herbs, tomato pulp and seeds - the seeds will simply add fibre, and won't be noticeable in the finished dish. Gently cook for about 15-20 mins, 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, scatter with cheese, add some seasoning, then stir well.
4. Put the tomatoes in an ovenproof dish and fill each one generously with the risotto. Replace tomato tops, then bake, uncovered, for 15-20 mins until the tomatoes are tender. Cool for 5 mins, then serve the tomatoes with a few rocket leaves on top.