Risotto stuffed zucchini

Zucchini are among the most versatile vegetables when it comes to stuffing them. Zucchini shells filled with a rice and cheese make a satisfying healthy meal.

Ingredients

• 4 large (about 180g each) zucchini, halved lengthways
• 2/3 cup vegetable stock
• 30g butter
• 1 teaspoon brown mustard seeds
• 1 brown onion, finely chopped
• 250g packet  arborio rice
• 1/3 cup grated tasty cheese
• 135g jar basil pesto

Method

1. Preheat oven to 200°C. Using a teaspoon, scoop flesh from zucchini halves, leaving a 5mm border to make a shell. Place zucchini shells, cut-side up, in a large baking dish. Finely chop the zucchini flesh.
2. Place stock in a saucepan over medium heat. Cover and bring to a simmer. Meanwhile, melt butter in a medium non-stick frying pan over medium heat. Add mustard seeds and cook for 1 minute. Add onion and chopped zucchini. Cook, stirring, for 5 minutes or until golden. Stir in rice and cook for 1 to 2 minutes.
3. Add 2 tablespoons of stock to rice mixture. Stir until all liquid has been absorbed. Repeat with remaining stock. Remove pan from heat (risotto should be thick and creamy). Stir in cheese. Season with pepper.
4. Spoon risotto into zucchini shells. Bake for 30 minutes. Place zucchini on serving plates. Top each with a dollop of pesto. Serve.

(Source: taste.com)