Risotto stuffed zucchini

Detailed step-by-step description of how to cook the dish "Risotto stuffed zucchini". Try it by all means

Recipe «Risotto stuffed zucchini» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 50 minutes. To make this dish at home by prescription from the author Gomer would need: 4 large zucchini, halved lengthways, 2/3 cup Massel vegetable liquid stock, 30g butter, 1 tsp brown mustard seeds, 1 brown onion, finely chopped , 250g packet SunRice arborio rice in 90 seconds, 1/3 cup grated tasty cheese, 135g jar basil pesto .

Ingredients:

• 4 large zucchini, halved lengthways 
• 2/3 cup Massel vegetable liquid stock 
• 30g butter 
• 1 tsp brown mustard seeds 
• 1 brown onion, finely chopped 
• 250g packet SunRice arborio rice in 90 seconds 
• 1/3 cup grated tasty cheese 
• 135g jar basil pesto 

Instructions

1. Preheat oven to 200°C. Using a teaspoon, scoop flesh from zucchini halves, leaving a 5mm border to make a shell (see note). 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