Tomatoes stuffed with risotto
Prep time: 5 mins Cooking time: 45 mins Serves 4 250g Carnaroli (or similar) rice 8 ripe but firm large tomatoes 4 tbsp olive oil, plus extra 2 garlic cloves, minced Small bunch fresh basil, chopped 1/2 bunch fresh parsley, chopped 100g Parmesan, grated 4 tbsp cooked beef mince
1Cook rice in a medium pan of boiling salted water, stirring occasionally, for about 10 mins or until just cooked through. Drain and rinse under cold running water, then set aside. 2Preheat oven to 180°C and grease a baking tray with 2 tbsp olive oil. Cut a slice off the top of each tomato; reserve tomato tops. Scoop the seeds, pulp and juice from each tomato into a bowl. Reserve 1/4 cup of this mixture. Place hollowed tomatoes in baking tray.
3Toss rice with reserved tomato juice and pulp. Add garlic, basil, parsley, Parmesan, beef mince, the remaining olive oil, salt and pepper. Combine well.
4Spoon mixture into tomatoes, mounding slightly. Sprinkle leftover stuffing on the bottom of the baking tray and drizzle with olive oil.
5Place reserved tomato lids on top of the tomatoes. Bake until stuffing is heated through, about 20-25 mins. Serve hot or cold with pesto.