Beefsteak Tomatoes with Sardine and Fennel Risotto

Name: Beefsteak Tomatoes with Sardine and Fennel Risotto
Ingredients: 25 g (1 oz) unsalted butter; 1 small onion, finely chopped; 1 garlic clove, crushed; 300 ml (½ pint) vegetable or fish stock; 300 ml (½ pint) vegetable or fish stock; 100 g (4 oz) arborio rice; 1 fennel bulb, cut into 1cm (½in) pieces; A good pinch of saffron strands; 100 ml (3½ fl oz) dry white wine; 4 medium sardines, filleted and cut into small pieces; 1 tablespoon chopped fresh dill; 4 large, firm beefsteak tomatoes; 1 tablespoon fresh white breadcrumbs; 1 tablespoon freshly grated Parmesan cheese; Salt and freshly ground black pepper; Salt and freshly ground black pepper

Preparation info

Difficulty
Medium

Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

About

Ingredients

25 g (1 oz) unsalted butter
1 small onion, finely chopped

Starter
Pescatarian

Method

Serve these stuffed tomatoes as a starter or as part of a summer lunch. I like to vary the fish from time to time depending on availability. Prawns, mussels and tuna make good substitutes for the sardines.

Preheat the oven to 200°C/400°F/gas mark 6. Melt the butter over a mediu