Risotto Stuffed Tomatoes
An original recipe by Not Quite Nigella
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6 vine ripened tomatoes
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50g risotto rice
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25g mozzarella cheese
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1 garlic clove, finely chopped
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1/4 onion finely chopped
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fresh basil leaves
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salt and black pepper
Step 1 - Preheat oven to 180C/350F. Slice off tops from tomatoes and reserve. Using a very small spoon (I use the "pinch" spoon from the Nigella set) scoop out seeds and drain in a sieve sitting on top of a bowl (I just leave the tomatoes to drain cut side down once I remove the seeds to ensure that the juice drips out), reserving the juice that comes out of the seeds.
Step 2 - Cook the risotto in a cup of salted boiling water for about 8-10 minutes. Stir in onion, garlic and mozarella. Tear up a couple of basil leaves and add those too. Season with salt and pepper. Then add tomato juice.
Step 3 - Using the same small spoon carefully spoon risotto into the now empty cavities of the tomatoes. Place on a lined baking tray and bake for 30 minutes until the skin is wrinkled.
Step 4 - Serve with fresh basil leaves.