Try these spinach and risotto-stuffed tomatoes, then check out our vegetarian risotto, vegetarian lasagne, vegetarian moussaka and more vegetarian recipes.
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
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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.
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Step 2
Cut the tops off the tomatoes but keep them (you can leave the stalks on, too, if you like).
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Step 3
Scoop the seeds out of the tomatoes and discard them. Divide the spinach between the tomato cavities.
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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.
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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
