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Roman Rice-Stuffed Tomatoes (Pomodori al Riso)
SERIOUS EATS13Ingredients
85Minutes
480Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 lb. Yukon Gold potatoes (peeled and cut into 1-inch pieces)
- 1/4 cup extra virgin olive oil (divided)
- 1 sprig fresh rosemary (cut into 3 pieces)
- kosher salt
- freshly ground black pepper
- 6 beefsteak tomatoes (8 to 10 ounces each; 225 to 285g)
- homemade chicken stock (or low-sodium broth or vegetable stock, if needed)
- 1 shallot (large, 50g, minced)
- 1 garlic clove (medium, 5g, minced)
- 3/4 cup risotto rice (6 ounces; 165g, such as arborio or carnaroli, see note)
- 1 Tbsp. tomato paste
- 2 tsp. fish sauce (such as colatura, optional; see note)
- 0.5 oz. fresh basil leaves (1 loosely packed cup; 15g, roughly chopped)
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NutritionView More
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480Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories480Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol5mg2% |
| Sodium760mg32% |
| Potassium1520mg43% |
| Protein16g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate71g24% |
| Dietary Fiber8g32% |
| Sugars10g |
| Vitamin A40% |
| Vitamin C80% |
| Calcium10% |
| Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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