Stuffed Tomatoes And Mushrooms - cooking recipe

Ingredients

1 tbsp oil
1 None medium onion, peeled and finely chopped
150 g risotto rice
600 ml vegetable stock
3 None portobello mushrooms, stems removed
3 None beef tomatoes, tops sliced off and insides scooped out
2 sprigs fresh flat-leaf parsley, finely chopped
2 sprigs fresh oregano, finely chopped
2 sprigs fresh thyme, finely chopped
50 g Cheddar, grated

Preparation

Preheat the oven to 400\u00b0F. In a saucepan over medium heat, cook the onion until softened. Add the rice and cook, stirring for 2 mins, then add 2 cups of stock and season with salt and black pepper. Simmer for 15 mins, or until the liquid is absorbed, stirring occasionally.
Arrange the mushrooms and tomatoes in an ovenproof dish. Stir the herbs into the risotto and spoon into the mushrooms and tomatoes. Sprinkle over the cheese. Pour the remaining stock into the dish. Bake for 15 mins.