Vegetable paella
michelle nugent
Prep Time Cook Time Serves 15 mins 15 mins 4
ingredients
- Ingredients
- 300g butternut pumpkin, peeled, chopped
- 1 tblsp olive oil
- 1 red onion, finely chopped
- 2 cloves garlic, crushed
- 2 tsps sweet paprika
- 1 red capsicum, thinly sliced
- 300g button mushrooms, quartered
- 1.5 cups Arborio rice
- 2 cups vegetable stock
- 2 cups water
- 1 cup frozen peas
- Salt and pepper, to taste
- Lemon wedges, to serve
directions
- 1
1. Boil, steam or microwave pumpkin until tender. Drain. Set aside.
- 2
2. Heat oil in a large saucepan. Add onion, garlic, paprika and capsicum. Cook, stirring occasionally, until onion is soft. Add mushrooms and rice. Stir to combine. Add stock and water. Stir to combine. Bring to boil. Simmer, covered, for about 12 minutes, or until rice is almost tender.
- 3
3. Add peas and pumpkin. Cook, stirring, for about 2 minutes, or until peas are tender and mixture is hot. Season with salt and pepper.
- 4
4. Serve paella with lemon wedges.
Source: michelle nugent
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