Stuffed Tomatoes with Savoury Risotto and Enough Risotto Left Over for Lunch the Next Day!! |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 2 |
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I served it with baked salmon steaks and a sweet pepper stir-fry. Ingredients:
4 tomatoes, tops cut off and hollowed out |
1 onion, finely chopped |
1 jalapeno pepper, chopped |
1 cup frozen corn |
1 carrot, sliced into rounds |
6 button mushrooms, sliced |
1 vegetable bouillon cubes or 1 chicken bouillon cube |
1 cup arborio rice or 1 cup basmati rice |
1/4 cup milk |
1/8 cup parmesan cheese |
very hot water, as needed |
pepper, to taste |
1 tablespoon oil or 1 tablespoon butter, to saute with |
1 tablespoon extra parmesan cheese, for sprinkling |
Directions:
1. Heat the oil in a large saucepan and throw in the onions, carrots and jalapeno pepper.
2. Sauté for a few minutes before adding the rice, bullion cube and just enough water to cover.
3. Let simmer for a few minutes, adding water 1/2 cup at a time when the pan starts to get dry until the rice is cooked.
4. About five minutes before the rice is done, add the corn and the mushrooms.
5. About two minutes before the rice is done, add the milk and the parmesan cheese.
6. Reduce heat and let cook slowly until all the liquid is absorbed.
7. Season with pepper.
8. Stuff the tomatoes with a couple spoonfuls of rice, top with a sprinkling of parmesan (and some parsley if you like) and place on a baking tray.
9. Bake at about 180 C or 375 F until the tomatoes are soft, about 15 minutes.
10. Serve and take any leftover risotto with you for lunch the next day!
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