Risotto-stuffed tomatoes - Good Food Middle East
Stuffed tomatoes filled with creamy risotto - a delicious Middle Eastern twist on a classic dish. Try this comforting recipe today!
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Wooden spoon
- Ladle
- Measuring cup
- Grater
- Mixing bowl
- Spoon
- Baking dish
- Stove
- Oven
Ingredients
- 2 beef tomatoes
- 2 tsp olive oil
- 50g risotto rice
- 2 spring onions, chopped
- 1 small courgette, chopped
- 50g chestnut mushrooms, wiped and sliced
- 250ml vegetable stock (such as Marigold)
- ½ tsp dried mixed Italian herbs
- 6 fresh basil leaves
- 1 tbsp finely grated parmesan (or vegetarian alternative)
- handful of rocket leaves
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