Tomatoes Au Gratin with Risotto Rice

For tomatoes au gratin, chop the onion and fry in a little oil until translucent. Add the rice and fry briefly. Deglaze with white wine and pour in vegetable soup.

Bring to a boil, turn off the heat and let it simmer, stirring from time to time. Wash tomatoes, remove stalk, hollow out. Whip the cream until semi-stiff.

Wash arugula, dry and chop coarsely. Add butter, half of the grated cheese, tomato insides, arugula and cream to the rice and mix.

Season the mixture with salt, herb salt and pepper and stuff into the tomatoes. Sprinkle with the remaining cheese. Bake the tomatoes in an ovenproof dish under the grill of the oven for about 5 minutes.

In the meantime, make the sauce. Heat the vegetable soup and mix it with the wild garlic pesto. Sprinkle the tomatoes au gratin with chopped parsley and serve warm with the sauce!

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