Spring Vegetable Paella

Name: Spring Vegetable Paella
Ingredients: 12 cup water; 12 teaspoon saffron thread; 1 tablespoon olive oil; 1 red bell pepper, seeded and diced; 1 medium onion, diced; 1 cup frozen artichoke heart, quartered; 3 garlic cloves, minced; 1 12 cups arborio rice; 3 cups low sodium vegetable broth; 1 cup drained diced, canned tomato; 1 teaspoon sweet paprika; salt; 1 (15 ounce) can cannellini beans, rinsed; 2 cups frozen green peas; 1 lemon, cut into wedges

15 ingredients

11 steps

Ingredients

12 cup water
12 teaspoon saffron thread
1 tablespoon olive oil
1 red bell pepper, seeded and diced
1 medium onion, diced
1 cup frozen artichoke heart, quartered
3 garlic cloves, minced
1 12 cups arborio rice
3 cups low sodium vegetable broth
1 cup drained diced, canned tomato
1 teaspoon sweet paprika
salt
1 (15 ounce) can cannellini beans, rinsed
2 cups frozen green peas
1 lemon, cut into wedges

Directions

1

In a small saucepan, bring the water to a boil.
2

Add the saffron and remove from heat, set aside.
3

Heat the olive oil in a large soup pot or skillet over medium-high heat.
4

Add the red pepper and onion and cook until the vegetables soften, about 5 minutes.
5

Add the artichokes and garlic and cook for 2 minutes more.
6

Reduce the heat to low, and ddd the rice and stir to combine.
7

Add the broth and tomatoes and bring to a boil, then reduce the heat so that the mixture simmers.
8

Add the reserved saffron water, paprika and salt, cover and cook for 15 minutes.
9

Remove the cover, stir in the beans and peas, cover again and cook for 5 more minutes, or until the rice is tender.
10

Remove from heat and let stand for 5 minutes.
11

Garnish with lemon wedges and serve.