Tiella di Riso e Patate (Rice and Potato Tiella)

Ingredients

• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 4 medium potatoes, thinly sliced 4 medium potatoes, thinly sliced
• 2 ripe tomatoes, sliced 2 ripe tomatoes, sliced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 sprigs of fresh rosemary 2 sprigs of fresh rosemary
• 4 sprigs of fresh thyme 4 sprigs of fresh thyme
• 1/4 cup (60ml) extra virgin olive oil 1/4 cup (60ml) extra virgin olive oil
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 3 cups (710ml) vegetable broth 3 cups (710ml) vegetable broth

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 56g, 4g
• Protein: 6g
• Fiber: 4g
• Salt: 0.9g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large baking dish, spread a layer of sliced potatoes.
3. 3.
   Top the potatoes with a layer of rice, followed by a layer of sliced tomatoes, onions, and bell peppers.
4. 4.
   Sprinkle minced garlic, rosemary, and thyme over the vegetables.
5. 5.
   Repeat the layers until all the ingredients are used, finishing with a layer of potatoes on top.
6. 6.
   Drizzle the olive oil evenly over the top layer and season with salt and black pepper.
7. 7.
   Pour the vegetable broth over the dish, ensuring it covers the ingredients.
8. 8.
   Cover the baking dish with aluminum foil and bake for 45 minutes.
9. 9.
   Remove the foil and bake for an additional 15 minutes, or until the top is golden and crispy.
10. 10.
    Allow the Tiella to cool for a few minutes before serving.

Treat your ingredients with care...

• Arborio rice — Rinse the rice under cold water before using to remove excess starch and ensure a fluffier texture.
• Potatoes — Choose waxy potatoes such as Yukon Gold or red potatoes for better texture and flavor in the dish.
• Tomatoes — Use ripe and juicy tomatoes for the best flavor. If they are not in season, you can substitute with canned diced tomatoes.
• Bell peppers — Feel free to use a mix of different colored bell peppers for a vibrant presentation.
• Fresh herbs — If you don't have fresh rosemary and thyme, you can use dried herbs, but reduce the quantity by half.

Tips & Tricks

• To achieve a crispy top layer, remove the foil during the last 15 minutes of baking.
• Allow the Tiella to rest for a few minutes before serving to allow the flavors to meld together.
• Serve with a drizzle of extra virgin olive oil and a sprinkle of fresh herbs for added freshness.
• Leftovers can be refrigerated and reheated the next day for a delicious lunch or dinner.
• Customize the dish by adding your favorite vegetables such as zucchini or eggplant.

Serving advice

Tiella di Riso e Patate is best served warm as a main course. Pair it with a fresh green salad or crusty bread to complete the meal.

Presentation advice

Present the Tiella in the baking dish it was cooked in, allowing the layers of rice, potatoes, and vegetables to be visible. Garnish with a sprig of fresh rosemary for an elegant touch.