Risotto - Stuffed Tomatoes and Peppers

[vegelady]

     Ingredients:


     2 large tomatoes
     2 long peppers
     Low fat cooking spray
     4 spring onions, trimmed and chopped
     2 celery sticks, finely chopped
     3 1/2  ounce mushrooms, sliced
     2 1/2  risotto rice
     450ml vegetable stock
     1 tsp mixed dried Italian herbs
     3 tbsp finely grated Parmesan cheese
     Salt and freshly ground pepper
     Basil sprigs, to garnish



     Directions:


     Preheat the oven to 190°C, 375°F/gas mark 5. Slice the tops off the tomatoes and set aside.
     Scoop out and chop the tomato pulp.

     Halve the peppers lengthways and remove the cores and seeds. Arrange in a baking dish with the tomatoes.

     Mist a non-stick frying pan with low fat cooking spray. Add the spring onions, celery and mushrooms.
     Fry gently for two minutes.

     Stir in the rice, stock, herbs and tomato pulp. Cook gently until the rice is tender and the stock has been
     absorbed - about 20 minutes. Add extra stock or water if needed. Remove from the heat. Season.

     Spoon the rice mixture into the tomatoes and peppers and sprinkle the Parmesan cheese over them.
     Replace the tomato tops. Bake for 15-20 minutes.
     Serve, garnished with basil sprigs.

     Cook's tip:
     You could use hollowed-out marrow or courgettes instead of peppers and tomatoes.