VEGETABLE PAELLA, ITALIAN STYLE RECIPE - (4.5/5)

Vegetable Paella, Italian Style Recipe - (4.5/5) image

Provided by Taraespo

Number Of Ingredients 15

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1 1/2 cups of short grain arborio rice
4 cups of warmed chicken or veggie stock
1 cup of roasted red pepper puree made from 4 peppers, blistered, peeled and cored and placed into a food processor until pureed.
1 medium eggplant, peeled and cubed
1 zucchini, sliced in discs
1 each, red, yellow and orange bell pepper cut in strips
8 oz. crimini mushroom caps
1 bag frozen artichoke hearts
a handful of haricot vert beans
1/2 cup fresh spring peas
4 garlic cloves, minced
1 medium onion, chopped
olive oil
grated romano or parmesan cheese
chopped basil for garnish

Steps:

Make the roasted red pepper puree ahead of time and store in the refrigerator. Roast all the vegetables with olive oil, salt and pepper (except the onions, garlic and peas) in 400 oven for about 10 minutes. Drizzle the bottom of the paella pan with olive oil, saute the garlic and onions until light golden. Add rice and stir until coated then add about 1 1/2 cups of the roasted red pepper puree and stir until mixed through. Smooth rice until it is flat all over the bottom of the pan, then gently pour in the heated broth being careful not to move the rice, sprinkle with a generous helping of grated cheese, a little salt and black pepper. Arrange all your veggies on top of the rice and broth in the order that you would like, sprinkle with more grated cheese. Let it cook on med low until moisture starts to disappear then cover with foil until rice is tender, mine took about 40 minutes, you might have to add a little more broth just keep checking. (I put it on the griddle burner and kept rotating the pan so it cooked more evenly). Cover with foil and let it set about 5-10 minutes before serving. Dot some of the remaining pepper puree all around for added flavor. Garnish with fresh chopped basil and more parmesan. Note: You might have a few extra veggies left over after you fill the pan