Stuffed Tomatoes Recipe with Risotto | olivemagazine
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.
Ingredients
- 200g spinach chopped
- 8 tomatoes try 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
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