Stuffed tomatoes with risotto

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.

Ingredients

• 200 g spinach, chopped
• 8 tomatoes, try to get different colours and sizes
• 200 g (see recipe left) leftover cooked risotto
• 2 tbsp of toasted pine nuts
• grated to finish parmesan or grana padano

Steps

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.
2. Cut the tops off the tomatoes but keep them (you can leave the stalks on, too, if you like).
3. Scoop the seeds out of the tomatoes and discard them. Divide the spinach between the tomato cavities.
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.
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.