4 large beefsteak tomatoes

75g pancetta – in small cubes*

200g risotto rice

100ml white wine

500ml chicken or vegetable stock (be prepared to add more liquid if necessary)

1 medium onion, finely chopped

2 cloves garlic, crushed

tbsp green pesto

150g finely grated Parmesan cheese

1tbsp olive oil

The risotto in this recipe is a worthy dish on its own, but stuffing it into a big beefsteak tomato and baking in the oven turns it into something special. A stuffed tomato make a good starter, light lunch or supper dish. Cut the tops off and scoop out the insides of the tomatoes, reserve … Continue reading "Stuffed Tomatoes"

The risotto in this recipe is a worthy dish on its own, but stuffing it into a big beefsteak tomato and baking in the oven turns it into something special. A stuffed tomato make a good starter, light lunch or supper dish.

  1. Cut the tops off and scoop out the insides of the tomatoes, reserve the flesh and juice of two (use the rest in tomato sauce)
  2. Gently fry pancetta for 5 mins or so until crispy
  3. Add onions and sauté in the bacon fat for 5 mins until soft
  4. Add rice, stir and cook for 1 minute, coating rice in oil
  5. Mix in white wine and bring to a simmer, then add stock and simmer for 15-20 minutes until rice is cooked and has absorbed most of the stock – add more if the risotto seems dry
  6. Stir in pesto, tomato and Parmesan cheese and fill the tomatoes
  7. Replace tomato ‘lids’, place on a baking tray, cover with foil and bake in a preheated oven (160/gas 4) for 20 minutes. Serve.

*Omit pancetta for vegetarians, use olive oil to sauté onions and season with a little salt, as the bacon provides some to the dish.

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