Vegetarian paella

By admin
25 March 2013

Fragrant, fabulous and absolutely perfect for Meatless Monday

Serves 6

Preparation time: 5 min

Cooking time: 25 min

15 ml (1 T) oil

2 red onions, sliced

2 garlic cloves, chopped

500 ml (2 c) risotto rice

5 ml (1 t) turmeric

5 ml (1 t) paprika

750 ml (3 c) hot vegetable stock

5 ml (1 t) fresh rosemary

200 g cherry tomatoes

150 g fresh peas

400 g (1 can) artichoke hearts

1 Heat the oil in a pan over medium heat. Fry the onions and garlic for 2 minutes or until soft. Add the rice, turmeric and paprika and stir well.

2 Add the stock and rosemary and bring to the boil, stirring well. Reduce the heat and simmer, stirring occasionally, for 20 minutes or until the rice has absorbed the liquid.

3 Add the cherry tomatoes and peas and cook for 5 minutes. Remove from the heat, stir in the artichokes and serve.

- Hope Malau

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