Vegetarian Paella

Name: Vegetarian Paella
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 red and yellow pepper; 1 (approx. 125 g) Courgette; 1 collar Spring onions; 150 g pink mushrooms; 150 g frozen peas; 1 can(s) (425 ml; separation weight: 240 g) Artichoke Hearts; 1 Garlic clove; 2 TABLESPOONS Butter or margarine; 300 g risotto rice; for example, Arborio rice; 1 chili pepper; 7-10 Tbsp Salt; 1 little box ground saffron; 2 Bay leaves; 100 ml White wine; 3/4 l Vegetable broth (instant); 1/2 bunch Thyme; 7-10 Tbsp Dill flowers and laurel

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 red and yellow pepper
1 (approx. 125 g) Courgette
1 collar Spring onions
150 g pink mushrooms
150 g frozen peas
1 can(s) (425 ml; separation weight: 240 g) Artichoke Hearts
1 Garlic clove
2 TABLESPOONS Butter or margarine
300 g risotto rice; for example, Arborio rice
1 chili pepper
7-10 Tbsp Salt
1 little box ground saffron
2 Bay leaves
100 ml White wine
3/4 l Vegetable broth (instant)
1/2 bunch Thyme
7-10 Tbsp Dill flowers and laurel

Directions

1
Clean and wash the peppers, zucchini and spring onions and cut them into bite-sized pieces. Clean, wash and slice the mushrooms. Defrost the peas, drain the artichokes and halve or quarter them depending on size.
2
Peel the garlic and press it through a garlic press. Heat the fat. Steam garlic and rice in it until transparent. Clean the chilli pepper, cut lengthwise, remove seeds, wash and chop finely. Season rice with salt, saffron, chilli and bay leaf.
3
Deglaze with white wine and 3/8 litres of broth. Cook for about 25 minutes. Add the rest of the stock little by little. Add bell peppers, zucchini, spring onions and mushrooms. Wash the thyme, remove the leaves from the stems and add.
4
Add peas and artichokes and cook for the last 10 minutes. Season the paella to taste again and serve garnished with dill flowers and bay leaves.