Wealden Times | WT243 | August 2022 | Taste Of The South East Supplement inside

Tatste of the South East Supplement sponsored by
Stuffed Tomatoes
The risotto in this recipe is a worthy
dish on its own, but stuffing it into
a big beefsteak tomato and baking
in the oven turns it into something
special. A stuffed tomato make a good
starter, light lunch or supper dish.
• 4 large beefsteak tomatoes
• 75g pancetta – in small cubes*
• 200g risotto rice
• 100ml white wine
• 500ml chicken or vegetable stock (be
prepared to add more liquid if necessary)
• 1 med onion, finely chopped
• 2 cloves garlic, crushed
• 2 tbsp green pesto
• 150g finely grated Parmesan cheese
• 1tbsp olive oil
for 15-20 minutes until rice is cooked
and has absorbed most of the stock –
add more if the risotto seems dry
6. Stir in pesto, tomato and Parmesan
cheese and fill the tomatoes
7. Replace tomato ‘lids’, place on a baking
tray, cover with foil and bake in a preheated
oven (160/gas 4) for 20 minutes. Serve.
*Omit pancetta for vegetarians, use olive
oil to sauté onions and season with a little
salt, as the bacon provides some to the dish.
1. Cut the tops off and scoop
out the insides of the tomatoes,
reserve the flesh and juice of two
(use the rest in tomato sauce)
2. Gently fry pancetta for 5
mins or so until crispy
3. Add onions and sauté in the
bacon fat for 5 mins until soft
4. Add rice, stir and cook for 1
minute, coating rice in oil
5. Mix in white wine and bring to a
simmer, then add stock and simmer
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