Stuffed tomatoes with risotto
- Preparation and cooking time
- Total time
- A little effort
- Serves 4 as a starter or light lunch
Skip to ingredients
- 200g spinachchopped
- 8 tomatoestry 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
Nutrition:
- kcal144
- fat8g
- carbs11.8g
- fibre3.8g
- protein4.3g
- salt0.3g
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.
