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.
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