Risotto-stuffed tomatoes

Risotto-stuffed tomatoes

Large beef tomatoes are great stuffed with rice-based fillings for a flavour-packed meal. Or try bulgar wheat pilaf or Bolognese sauce inside.

By , 21 September 2015
Risotto-stuffed tomatoes
  • Ready in: 70 mins
  • Serves: 6
  • Price: £1.51 per serving
Nutritional Info
Each 433g serving contains
  • Fat low
    10.8g
    15%
  • Saturates low
    5.4g
    27%
  • Sugars low
    8.7g
    10%
  • Salt low
    0.9g
    15%
  • Energy 1139KJ 272KCAL
    14%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 263kJ/63kcal.
Ingredients
  • 6 beef tomatoes
  • 1 vegetable stock cube
  • Generous pinch saffron (optional)
  • 1 tbsp olive oil, plus extra for greasing
  • 15g butter
  • 5 spring onions, trimmed and sliced
  • 175g risotto rice
  • 3 tbsp chopped flat-leaf parsley, plus extra for sprinkling
  • 125g Asda Reduced Fat Mozzarella, drained and cut into small cubes
  • 60g Parmesan, grated
Method
  • Pre-heat the oven to 190C/170C Fan/Gas 5. Cut a ‘lid’ off each tomato at the stem end and set aside.

  • Put a sieve over a bowl. Using a small, sharp knife and a teaspoon, scoop out the seeds and juice from the tomatoes, and put in the sieve to drain. Reserve the drained juice and discard the seeds.

  • Put the empty tomatoes upside down on a tray lined with double-thickness kitchen paper.

  • Dissolve the stock cube in 650ml boiling water. Stir in the saffron (if using) and the reserved tomato juice. Put in a pan, cover and set over a very low heat to keep warm.

  • Heat the oil and butter in another pan and cook the spring onion until soft, stirring. Add the tomato flesh and cook for 2 minutes. Add the rice and stir on a low heat for another 2 minutes.

  • Add a ladleful of hot stock, stir gently and simmer until almost absorbed. Continue to add the stock, a ladleful at a time, and cook, stirring often, until the rice is just tender. You may not need all the stock.

  • Remove from the heat and stir in the parsley, mozzarella and Parmesan. Season to taste.

  • Grease a roasting tin and put in the tomatoes. Fill tomatoes with the risotto, using a teaspoon. Put the lids on and cook in the oven for 25 minutes. Serve sprinkled with chopped parsley.