Vegetarian Paella

Name: Vegetarian Paella
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Peppers (e.g. 1 red and 1 yellow); 1 (approx. 125 g) Courgette; 1 collar Spring onions; 150 g Mushrooms; 1 Garlic clove; 1/2-1 red chilli pepper; 2 Bay leaves; 300 g Risotto or whole grain rice; 2 TABLESPOONS Oil (e.g. olive oil); 100 ml White wine; 3 TSP Vegetable broth; 1 little box gemme. Safran; 7-10 Tbsp salt, black pepper; 1 can(s) (425 ml) Artichoke Hearts; 150 g frozen peas; 3-4 Stem(s) Thyme

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Peppers (e.g. 1 red and 1 yellow)
1 (approx. 125 g) Courgette
1 collar Spring onions
150 g Mushrooms
1 Garlic clove
1/2-1 red chilli pepper
2 Bay leaves
300 g Risotto or whole grain rice
2 TABLESPOONS Oil (e.g. olive oil)
100 ml White wine
3 TSP Vegetable broth
1 little box gemme. Safran
7-10 Tbsp salt, black pepper
1 can(s) (425 ml) Artichoke Hearts
150 g frozen peas
3-4 Stem(s) Thyme

Directions

1
Clean and wash vegetables and mushrooms and cut them into pieces or slices. Peel and chop garlic. Carve, seed, wash and cut chillies into rings
2
Fry the garlic, chilli, bay leaf and rice in 1 tbsp. hot oil. Deglaze with 3/8 l water and wine. Stir in broth and saffron, season. Cook for about 25 minutes. Turn more often and gradually pour on approx. 3/8 l water.
3
Fry vegetables and mushrooms in 1 tbsp. hot oil for approx. 5 minutes, season. Drain the artichokes
4
Fold all the vegetables into the rice. Wash, chop and mix in the thyme. Cook everything else for about 5 minutes. Season to taste again

Nutrition Facts

KCAL
430 kcal

CARBS
82 g

FATS
8 g

PROTEINS
13 g

Categories & Tags

Main DishesRice

Vegetarian Paella

Ingredients

Directions

Nutrition Facts

Categories & Tags

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