CHEAT'S VEGETARIAN PAELLA

This easy vegetarian take on paella is packed with the goodness of vegies and a hint of spice.

INGREDIENTS

• 2 tablespoons olive oil
• 1 onion, sliced
• 2 garlic cloves, sliced
• 1 pinch each saffron and chilli flakes
• 1/2 teaspoon smoked paprika
• Finely grated zest and juice of 1 lemon
• 1 cup (220g) medium-grain rice
• 1/2 cup (125ml) white wine
• 400g can cherry tomatoes
• 300ml vegetable stock, heated
• 4 chargrilled artichokes, quartered
• 1 bunch asparagus, blanched, trimmed
• 100g green beans, blanched
• Chopped flat-leaf parsley, to serve

• METHOD

  • 1
    Heat oil in a large frypan over medium heat. Add onion, garlic, saffron and chilli flakes, then season and cook, stirring, for 3-4 minutes until onion starts to soften. Add the paprika and lemon zest and cook, stirring, for 1 minute or until fragrant. Add the rice and cook for 1-2 minutes, stirring to coat the grains. Add the wine, cherry tomatoes and hot stock, stirring to combine. Bring to a simmer, stirring, then cover the surface closely with baking paper. Reduce heat to medium-low. Cook for 12-15 minutes until rice is just cooked.
  • 2
    Add artichoke, asparagus and beans, then cook, uncovered, for 2 minutes to warm through. Squeeze over lemon juice, garnish with parsley and serve.