Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 414kcal 20%
Fat 19g 29%
Saturated Fat 3g 15%
Carbohydrates 48g 16%
Fiber 5g 20%
Sugar 10g 20%
Protein 13g 26%
Cholesterol 20mg 6%
Sodium 311mg 12%

Percent Daily Values are based on a 2,000 calorie diet.

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Pomodori al Riso (Roman Rice-Stuffed Tomatoes)

Name: Pomodori al Riso (Roman Rice-Stuffed Tomatoes)
Yield: 4
Ingredients: 1 1/2 pounds (675g) Yukon gold potatoes, peeled and cut into 1-inch pieces; 1/4 cup (60ml) extra-virgin olive oil, divided; 1 sprig fresh rosemary, cut into 3 pieces; Kosher salt and 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 large shallot (50g), minced; 1 medium garlic clove (5g), minced; 3/4 cup (6 ounces; 165g) risotto rice, such as arborio or carnaroli (see note); 1 tablespoon (15g) tomato paste; 1 to 2 teaspoons (5 to 10ml) fish sauce, such as colatura (optional; see note); 1/2 ounce fresh basil leaves (1 loosely packed cup; 15g), roughly chopped

This Roman Rice-Stuffed Tomatoes recipe combines tender, flavorful rice with juicy beefsteak tomatoes. The rice is cooked with homemade chicken stock, shallots, and garlic, then stuffed inside ripe tomatoes. The addition of basil and fish sauce adds depth to the dish, making it a satisfying and delicious meal.

Side Dish

Nutrition Facts

Pomodori al Riso (Roman Rice-Stuffed Tomatoes)

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