Fried tomatoes and mushrooms filled with herb risotto

Name: Fried tomatoes and mushrooms filled with herb risotto
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 1 medium onion; 1 TABLESPOON Oil; 150 g Risotto Rice; 600 ml Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 large tomatoes (about 120 g each); 3 große Mushrooms (ca. 80 g); 2-3 stem(s) Parsley, oregano and thyme; 50 g Gouda cheese

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 2

1 medium onion
1 TABLESPOON Oil
150 g Risotto Rice
600 ml Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 large tomatoes (about 120 g each)
3 große Mushrooms (ca. 80 g)
2-3 stem(s) Parsley, oregano and thyme
50 g Gouda cheese

Directions

1
Preparation: Peel and finely dice the onion. Heat oil in a pot and sauté half of the onion cubes in it. Add rice, steam briefly until translucent, deglaze with 400 ml stock and season with salt and pepper. Simmer for about 15 minutes, stirring occasionally. In the meantime, wash the tomatoes, cut off the lid and remove the inside from the tomatoes and put aside. Clean the mushrooms, clean them if necessary and remove the stalk.
2
Wash herbs, dab dry, pluck leaves from the stalks, chop finely and stir into the risotto. Grate cheese coarsely. Fill tomatoes and mushrooms with the risotto and sprinkle with cheese. Put the rest of the onion cubes, stock and tomato inside in an ovenproof dish. Place the tomatoes and mushrooms on top and bake in the preheated oven (electric range: 200 °C/ gas: level 3) for approx. 15 minutes