Sausage & risotto stuffed tomatoes
Be the first to rate this recipe
- 1tbsp rapeseed oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 225g Asda Risotto Arborio RIce
- 4 Extra Special Mozzarella & Smoked Tomato Pork Sausages
- 125g Frozen for Freshness Butternut Squash Chunks
- 8 Asda Beef Tomatoes
- Wild rocket, to serve
Preheat the oven to 180C/160C Fan/Gas 4.
Heat the oil in a frying pan. Add the onion and garlic. Fry for 4-5 mins until softened.
Meanwhile, cook the rice according to the pack instructions.
Squeeze the meat out of the sausages and add to the pan. Fry for 10 mins until crisp, breaking up with a wooden spoon.
Cook the butternut squash according to the pack instructions and stir through the sausage meat with the rice.
Cut the tops off the beef tomatoes, then scoop out and discard the seeds. Stuff the tomato shells with the rice mixture, then replace the tops. Roast on a baking tray for 20 mins until soft. Season with black pepper and serve with wild rocket.