Toma­toes stuffed with risotto

Friday - - Food Special -

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.

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