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. *Omit pancetta for vegetarians, use olive oil to sauté onions and season with a little salt, as the bacon provides some to the dish.
You may also like
Pot-roast chicken pot au feu
Pot au feu is a classic French dish literally translating to ‘pot in fire’. All the flavours of a well-bred free-range chicken mingle together with summer baby vegetables, herbs and white wine. The technique may be French and harking back...
Cured trout, crème fraîche & pickled kohlrabi, cucumber & dill
This easy starter is impressive in looks and taste; taking only minutes to prepare, it does need to be chilled overnight in the fridge and is a perfect light and summery dish to have ready to serve when your guests...
Gooseberry & elderflower fool
Gooseberries often lose out in the popularity contest to other soft seasonal fruit. These tart and firm little berries just need a little heat and sweetness to reveal their charms. Here Robin pairs the tasty fruit with the classic pairing...