Vegetable Paella
This vibrant and flavorful vegetable risotto is a celebration of fresh seasonal produce. The rich aroma of saffron and garlic fills the air as onions and tomatoes meld into a fragrant base for the tender grains of rice. Each bite offers a delightful combination of textures, from crisp green beans to juicy cherry tomatoes, making this dish a true feast for the senses. Perfect for a cozy dinner with loved ones or as a stunning centerpiece for a gathering, this vegetable risotto is a delicious embodiment of the bountiful colors and flavors of the garden.
— Constant Cookbook
Ingredients
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1tsp olive oil
- 1 beef tomato, seeded and chopped
- 1/4 tsp powdered saffron
- cayenne pepper
- 175g risotto or long-grain rice
- 8 spring onions
- 10 baby sweetcorn
- 400ml vegetable stock
- 75g green beans
- 8 baby courgettes
- 75g sugar snap peas
- 8 cherry tomatoes
Instructions
- Cook the onion and garlic in the olive oil until softened. Add the tomato and cook until the water has evaporated
- Add the saffron, cayenne pepper and rice. Stir until all the rice is coated
- Place the spring onions and sweetcorn on top of the rice and pour on the stock, cook over a low heat for 10 minutes
- Add the beans, courgettes and sugar snap peas and cook for 10 minutes
- Add the cherry tomatoes and heat through for 5 mins. Serve
Yield
Serves 2
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