Try these spinach and risotto-stuffed tomatoes, then check out our vegetarian risotto, vegetarian lasagne, vegetarian moussaka and more vegetarian recipes.


  • 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


  • 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.


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