Spinach and risotto-stuffed tomatoes

Spinach and risotto-stuffed tomatoes

  • serves 4 as a starter or light lunch
  • A little effort

A simple vegetarian main (as long as you can find a veggie alternative to Parmesan), made from leftover risotto, pine nuts and lots of spinach. Great served with mash and greens.

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Ingredients

  • spinach 200g, chopped
  • tomatoes 8, try to get different colours and sizes
  • leftover cooked risotto 200g (see recipe left)
  • pine nuts 2 tbsp of toasted
  • parmesan or grana padano grated to finish

Method

  • Step 1

    Heat the oven to 190c/fan 170c/gas 5. Put the spinach in a colander and pour over a kettleful of water. Leave to cool, then squeeze out any excess water. Season really well.

  • Step 2

    Cut the tops off the tomatoes but keep them (you can leave the stalks on, too, if you like).

  • Step 3

    Scoop the seeds out of the tomatoes and discard them. Divide the spinach between the tomato cavities.

  • Step 4

    Mix the pine nuts into the risotto and spoon it into the tomatoes. Top each one with some grated cheese, then sit the tops back on.

  • Step 5

    Put the tomatoes in a baking tin or dish, drizzle with olive oil and season. Bake for 20-25 minutes until the risotto is piping hot and the tomatoes softened.

Nutritional Information

  • Kcals 144
  • Fat 8g
  • Carbs 11.8g
  • Fibre 3.8g
  • Protein 4.3g
  • Salt 0.3g
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