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Risotto stuffed tomatoes

Method

  • Preheat oven to 200°C.
  • Heat the ghee in a heavy-bottomed pot that can go into the oven and gently saute the onion until tender. Add the rice and continually toss until well coated and slightly opaque. Then add the stock to cover by 1 cm with the salt and saffron. Bring to the boil, cover and cook in the oven for 30 mins.
  • While the rice is cooking, slice the tops off tomatoes. Scoop out the seeds and pulp, being careful not to cut through the bottom and set aside. Then add the chargrilled tomatoes (or tomato pulp) with the basil, prosciutto and parmesan to the rice and mix well.
  • Spoon the risotto in the tomatoes, put the lids back on and cook in the oven for about 15-20 mins until tender.
  • Serve with lightly oiled watercress on the side.

Ingredients

  • a dollop of ghee (or butter)
  • ½ medium red onion, chopped
  • 250 gm Arborio (risotto) rice
  • chicken stock
  • ½ tspn sea salt flakes
  • 3-4 saffron threads
  • 8 large ripe tomatoes
  • 3-4 bottled chargrilled (or roasted) tomatoes, chopped
  • 6-8 basil leaves, sliced
  • 3 slices prosciutto, chopped
  • 50 gm freshly grated parmesan
  • a good handful of watercress
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm