Tomatoes Stuffed with Risotto

Ingredients

• 1 red chili pepper
• 1 Shallot
• 1 Garlic clove
• 100 g mushrooms
• 2 tbsp butter
• 300 g risotto rice (e.g., Arborio)
• 200 ml dry white wine
• 800 ml vegetable broth
• 1 tbsp Olive Oil
• 8 tomatoes
• 50 g freshly grated Parmesan
• Salt
• ground pepper

Instructions

1. 1.

   Wash, deseed and finely chop the chili pepper. Peel and finely dice the shallot and garlic. Clean the mushrooms and slice them.

2. 2.

   Sauté 1 tablespoon of butter in a pot until foamy, then briefly brown the mushrooms. Remove them, add the shallot, chili, and garlic to the pot and sauté for 1-2 minutes until translucent. Stir in the rice, cook briefly, then deglaze with wine. Gradually add broth while stirring, allowing the rice to absorb it. Simmer about 15 minutes until thick and creamy; the rice should still have a bite.

3. 3.

   Wash the tomatoes, cut off each top, and hollow them out. Place the tomatoes in an oiled baking dish.

4. 4.

   Preheat the oven to 200°C (400°F) with both fan and conventional heat.

5. 5.

   Mix the mushrooms with the remaining butter and Parmesan, season with salt and pepper, and fill the prepared tomatoes. Cover with the tomato tops, drizzle with the remaining olive oil, and bake for about 20 minutes.