Description
A quick and colorful veggie paella that’s easy to make and sure to impress. Perfect for a weeknight dinner with a gourmet twist.
Ingredients
- 2 cups Arborio rice
- 4 cups vegetable broth
- 1 bell pepper, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 zucchini, sliced
- 1 cup green peas
- 1 cup cherry tomatoes, halved
- 1 teaspoon smoked paprika
- 1/2 teaspoon saffron threads
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Heat olive oil in a large pan over medium heat.
- Add onion and garlic. Sauté until translucent, about 3-4 minutes.
- Add bell pepper, zucchini, and cherry tomatoes. Cook for 5 minutes.
- Stir in Arborio rice and cook for 2 minutes.
- Add vegetable broth, smoked paprika, saffron, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 20 minutes or until rice is tender.
- Add green peas and cook for an additional 5 minutes.
- Fluff with a fork and serve hot.
Notes
For a twist, feel free to add chickpeas or tofu for extra protein.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean