Stuffed Tomatoes With Savoury Risotto And Enough Risotto Left Over For Lunch The Next Day!!

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 2
• 4 tomatoes, tops cut off and hollowed out
• 1 onion, finely chopped
• 1 jalapeno pepper, chopped
• 1 cup frozen corn
• 1 carrot, sliced into rounds
• 6 button mushrooms, sliced
• 1 vegetable bouillon cubes or 1 chicken bouillon cube
• 1 cup arborio rice or 1 cup basmati rice
• 1/4 cup milk
• 1/8 cup parmesan cheese
• very hot water, as needed
• pepper, to taste
• 1 tablespoon oil or 1 tablespoon butter, to saute with
• 1 tablespoon extra parmesan cheese, for sprinkling

Recipe

• 1 heat the oil in a large saucepan and throw in the onions, carrots and jalapeno pepper.
• 2 sauté for a few minutes before adding the rice, bullion cube and just enough water to cover.
• 3 let simmer for a few minutes, adding water 1/2 cup at a time when the pan starts to get dry until the rice is cooked.
• 4 about five minutes before the rice is done, add the corn and the mushrooms.
• 5 about two minutes before the rice is done, add the milk and the parmesan cheese.
• 6 reduce heat and let cook slowly until all the liquid is absorbed.
• 7 season with pepper.
• 8 stuff the tomatoes with a couple spoonfuls of rice, top with a sprinkling of parmesan (and some parsley if you like) and place on a baking tray.
• 9 bake at about 180 c or 375 f until the tomatoes are soft, about 15 minutes.
• 10 serve and take any leftover risotto with you for lunch the next day!