Filled Herby Tomatoes
ready in 1 hr 10 min.
Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6, and oil a baking tin.
Fry the shallot, chilli and garlic in 1 tbsp hot oil for 1-2 minutes until translucent. Stir in the rice and deglaze with the wine. Add the stock, cover and cook for around 15 minutes until the rice still has a firm texture.
Slice the top off each tomato and scoop out the middle. Place the tomatoes in the tin.
Stir the parsley and parmesan through the rice. Season to taste with salt and ground black pepper and spoon into the tomatoes. Place the lids on top if desired, sprinkle with salt and ground black pepper, drizzle with the remaining oil and bake in the oven for around 15 minutes.