Welcome back for another Meatless Monday recipe.  The Meatless Monday motto is simple ‘one day a week cut out meat’ and you‘ll reduce your carbon footprint with a heart-healthy meal.  Today’s recipe is from Good Food Magazine and features delectable Risotto-stuffed Tomatoes.

Risotto-stuffed Tomatoes (serves 2)

Ingredients:

2 beef  tomatoes
2 tsp olive oil
50g risotto rice
2 spring onions, chopped
1 small courgette (zucchini) , 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
handful of rocket leaves

Directions:

1. Slice the tops off the tomatoes and set aside. Scoop out the seeds and pulp from the tomatoes with a teaspoon, but be careful not to cut through to the base. Chop the pulp and keep the seeds, but discard the hard, central cores.
2. Heat the oil in a medium saucepan and tip in the rice. Fry gently over a low heat for 2 minutes, stirring frequently to stop the rice from browning, then add the spring onions, courgette and mushrooms and fry gently for 2 more minutes.
3. Preheat the oven to 375F. Pour in the stock then stir in the dried herbs, tomato pulp and seeds – the seeds will add fibre, and won’t be noticeable in the finished dish. Cook gently for about 15-20 minutes, stirring frequently until the rice is tender and the stock has been absorbed – add extra stock or water if necessary. Turn off the heat, tear the basil leaves into the pan and scatter with parmesan. Season with salt and pepper and stir well.
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