Stuffed tomatoes with risotto

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.
  • Total:
  • Serves: 4 persons



  1. 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.
  2. Step 2

    Cut the tops off the tomatoes but keep them (you can leave the stalks on, too, if you like).
  3. Step 3

    Scoop the seeds out of the tomatoes and discard them. Divide the spinach between the tomato cavities.
  4. 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.
  5. 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.