Vegetable Paella
2 tbsp olive oil
1 medium yellow onion, chopped
4 cloves garlic, minced
1 cup arborio rice
1/4 tsp saffron strands
1/4 tsp paprika
1 bell pepper, seeded and chopped
2 veggie sausages, chopped
8 cremini mushrooms, chopped
1 small bunch baby broccoli
2 cups vegetable broth
1/2 cup dry white wine
1 cup frozen peas
salt and pepper (to taste)
lemon wedges for garnish
1. Heat olive oil over medium heat in a large pan.
2. Sauté the onion and garlic for 3 minutes. Add the rice, saffron and paprika and continue to sauté for another minute, stirring constantly. Add the bell pepper along with the veggie sausages and stir for a few more minutes.
3. Add the mushrooms, baby broccoli, broth and white wine. Bring to a boil for two minutes, then reduce heat to simmer. Cover and cook for 10 minutes. Add more liquid, if needed, to prevent sticking. Cover and cook another 5 minutes.
4. Stir in the frozen peas. Continue cooking until peas are tender and liquid is absorbed. The rice should be al-dente, not overcooked. Season with salt and pepper. Serve immediately. Garnish with lemon wedges.
