Risotto and Lentil-Stuffed Tomatoes
Ingredients
2 beef tomatoes
2 tsp Biona Extra Virgin Olive Oil, plus extra for drizzling
50g Biona White Risotto Rice
2 spring onions, chopped
1 small courgette, diced
50g chestnut mushrooms, sliced
50g Biona Brown Lentils, drained
250ml vegetable stock
½ tsp dried mixed Italian herbs
A handful of fresh basil leaves
1 tbsp plant-based parmesan, grated
Method
- Preheat the oven to 200°C/180°C fan. Slice the tops off the tomatoes and set them aside. Carefully scoop out the seeds and pulp, discarding the cores.
- Heat 2 tsp olive oil in a saucepan over medium heat. Add the risotto rice and gently fry, stirring frequently. Add the spring onions, courgette, mushrooms, and lentils, cooking for 2 minutes.
- Pour in the vegetable stock, dried Italian herbs, and the reserved tomato pulp and seeds. Simmer for 15-20 minutes, stirring occasionally, until the rice is tender and creamy.
- Stir in the fresh basil and grated parmesan until well combined.
- Place the hollowed tomatoes upright on a lined baking tray. Spoon the risotto mixture into each tomato and replace the tomato tops.
- Bake for 15 minutes. Remove from the oven and let cool for 5 minutes, then finish with a drizzle of olive oil and serve up a comforting meal full of fresh, vibrant flavours.
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