Spring Vegetable Paella

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1/2 cup water
• 1/2 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 1/2 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

Recipe

• 1 in a small saucepan, bring the water to a boil. add the saffron and remove from heat, set aside.
• 2 heat the olive oil in a large soup pot or skillet over medium-high heat.
• 3 add the red pepper and onion and cook until the vegetables soften, about 5 minutes.
• 4 add the artichokes and garlic and cook for 2 minutes more.
• 5 reduce the heat to low, and ddd the rice and stir to combine.
• 6 add the broth and tomatoes and bring to a boil, then reduce the heat so that the mixture simmers.
• 7 add the reserved saffron water, paprika and salt, cover and cook for 15 minutes.
• 8 remove the cover, stir in the beans and peas, cover again and cook for 5 more minutes, or until the rice is tender.
• 9 remove from heat and let stand for 5 minutes. garnish with lemon wedges and serve.