Baked Risotto-Filled Tomatoes Recipe

Ingredients

Serve 4

• 8 medium tomatoes

• 1 tbsp very finely chopped onion

• 5 tbsp butter

• scant 1 cup/180 g Italian risotto rice

• 2 cups/500 ml boiling Vegetable Stock

• 1/2 cup/60 g freshly grated Parmesan cheese

• salt and freshly ground black pepper to taste

• 2 eggs

• 1 cup/125 g fine dry bread crumbs

Method:

1. Preheat the oven to 400°F/200°c/gas 6. Butter a shallow ovenproof dish into which the tomatoes will fit snugly.

2. Rinse and dry the tomatoes and cut a 1/2-inch (1-cm) thick slice from the stalk end. Set these "lids" aside. Discard the flesh and seeds.

3. Sauté the onion in 2 tablespoons of butter in a large frying pan over low heat until transparent. Add the rice and cook for 2 minutes, stirring constantly.

4. Begin stirring in the stock, 1/2 cup (125 ml) at a time. Cook and stir until each addition has been absorbed, until the rice is tender, about 15-18 minutes.

5. Stir in the Parmesan and season with salt and pepper. Stuff  the tomatoes with the risotto and top each one neatly with its lid.

6. Beat the eggs lightly in a bowl and dip the stuffed tomatoes into the beaten egg. Coat with the bread crumbs.

7. Place the tomatoes in a single layer, lid-side uppermost, in the prepared baking dish. Top each tomato with a flake of butter.

8. Bake for 25-30 minutes, or until golden. Serve hot or at room temperature.