- 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
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.