Spinach and risotto-stuffed tomatoes
- Preparation and cooking time
- Total time
- A little effort
- Serves 4 as a starter or light lunch
Ingredients
- 200g spinach, chopped
- 8 tomatoes, try to get different colours and sizes
- 200g (see recipe left) leftover cooked risotto
- 2 tbsp of toasted pine nuts
- grated to finish parmesan or grana padano
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.
