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Tomatoes stuffed with risotto and feta cheese

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Ingredients for 4 servings:

  • 4 large tomatoes
  • 2 spring onions
  • 3 tbsp butter
  • 200 g rice (risotto rice)
  • 500 ml broth
  • 100 g sheep’s cheese
  • 50 g black olives without stones and 4 olives for garnish
  • 2 tbsp herbs, chopped, mixed
  • salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the tomatoes, cut off the tops, and scoop out the liquid with a spoon. Turn them upside down to drain. Wash and finely chop the spring onions, then sauté them in the butter. Add the rice and sauté for about 2 minutes until translucent. Add the hot stock and cook the rice until al dente. Finely dice the cheese, finely chop the olives, and stir both into the risotto with the herbs. Season with salt and pepper. Place the tomatoes, lid on, in an ovenproof dish and bake in a preheated oven at 200°C for about 20 minutes. Garnish each with an olive.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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