Risotto Stuffed Tomatoes

Simple but delicious starter or snack

1. 1

   Cut a slice from the top of each tomato and careful scoop out the flesh and seeds. Discard the seeds and chop the flesh. Put the shells is an oven proof dish.
   
   In a small pan cook the spring onions in oil for about 2 minutes until soft.
   
   Stir in the rice, then add a quarter of the stock and simmer until the liquid is absorbed.
   
   Add the chopped tomato.
   
   Add the rest of the stock a few tablespoons at a time allowing it to be absorbed before adding more.
   
   When cooked (about 25 minutes), the rice should be tender and creamy.
   
   Turn into a bowl.
   
   While the rice is cooking, preheat the oven to 220c.
   
   Put the pine nuts on a baking tray and cook for 5 minutes.
   
   Add the feta, pesto and pine nuts to the rice and stuff the tomatoes.
   
   Bake for 20 minutes.