Spinach and risotto-stuffed tomatoes

Name: Spinach and risotto-stuffed tomatoes
Total time: 45 min
Yield: serves 4 as a starter or light lunch
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

45 minutes
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.

December 19, 2014 at 2:33 pm

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.