Stuffed tomatoes with risotto
Published: June 20, 2023 at 9:40 PM
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Serves 4 as a starter or light lunch
A little effort
Total time: 45 mins
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These stuffed tomatoes make for a simple vegetarian main, filled with leftover risotto, pine nuts and lots of spinach. Great served with mash and greens.
Vegetarian
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Try these spinach and risotto-stuffed tomatoes, then check out our stuffed vine leaves, vegetarian risotto, vegetarian lasagne, vegetarian moussaka and more vegetarian recipes.
NB: These make for a great veggie meal providing you can find vegetarian Parmesan.
Ingredients
Nutrition
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200g spinach
chopped
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8 tomatoes
try to get different colours and sizes
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200g (see recipe left) leftover cooked risotto
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2 tbsp of toasted pine nuts
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grated to finish parmesan or grana padano
Nutrition: per serving
- kcal144
- fat8g
- carbs11.8g
- fibre3.8g
- protein4.3g
- salt0.3g
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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.
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