Spinach & Ricotta Stuffed Tomato with Beet & Cabbage Risotto

I made this for dinner tonight, and it was really good! I went out with my friends for lunch one day and my friend had ordered risotto, she got a plate of pink risotto. It inspired me to make this tonight. I also decided to add some cabbage and onions. I paired the beet & cabbage risotto with goat cheese I had in the fridge and it was delicious! Here's the recipe for both the stuffed tomato & risotto.

Stuffed tomato or red peppers:
4-5 small vine tomatoes, 4 red peppers
2 cups spinach
2 cups Ricotta cheese
1 cup Cottage cheese
1-2 tsp crushed red pepper
1 tsp basil flakes/2-3 fresh basil leaves
1/2 tsp freshly ground black pepper
salt to taste

Wash the peppers/tomatoes, whatever you decide to use.

Cut the tops off and take out the contents (seeds) from the inside and clean it out. Once done, you're ready for some stuffing!

In a bowl, add ricotta & cottage cheese, chopped spinach, salt, black pepper, crushed red peppers and mix together.

Once mixed well, you're ready to stuff the tomatoes/peppers!
Pre-heat the oven to 350° F. 

Stuff & put in the oven for 10-15  minutes.
While this was baking, I made the beet & cabbage risotto. See recipe below.





Beet & Cabbage Risotto paired with goat cheese:
2 cups grated beets
1 cup grated cabbage
1 cup arborio rice
1 red/yellow onion
3 cups vegetable stock
3 tbsp butter
1-2 tbsp balsamic vinegar
1/2-1 tsp freshly ground black pepper
salt to taste

First, melt butter for 1-2 minutes. Add the onions and cook until tender.

Next, add the grated beets & cabbage. Cook for 3-5 minutes.

Add the arborio rice. Then add the vegetable stock and bring to boil. Season with salt, black pepper, basil leaves, and balsamic vinegar. Cook until there barely any water left.

To plate, I topped the stuffed tomato with arugula surrounded by alfalfa sprouts.
I garnished the risotto with cilantro and goat cheese!