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
Rhubarb & pistachio loaf cake
Serves 10Prep time: 10 minutesCooking time: 55 minutes A great way to make the most of rhubarb season – this easy loaf cake pairs beautifully with crushed pistachios and a rosewater syrup. Serve it with a dollop of crème fraîche...
Spring onion, walnut & sundried tomato sourdough
Serves 8-10Prep time: 4 hours (45 minutes hands on time), plus overnight proofing.If using instant yeast: 2 hoursBaking time: 4 minutes Bread is a great excuse to bring people together, and this enriched sourdough loaf is a wonderful accompaniment to...
Rhubarb & pistachio scones
Makes 8-10Prep time: 15 minutesBaking time: 25 minutes Scones are the perfect excuse to get everyone together around the table with a cup of tea. This recipe comes together quickly, resulting in an easy-to-handle dough that you can mould into...