Vegetable Paella

Ingredients

• 2 good pinches of saffron strands
• 1 large leek, finely diced
• 2 garlic cloves, crushed
• 1 red pepper, deseeded and diced
• 2 courgettes, chopped
• 225g Arborio risotto rice
• 600ml vegetable stock
• 100g frozen sweetcorn
• 250g chestnut mushrooms, sliced
• 100g frozen peas
• freshly ground black pepper
• lemon wedges, to serve

Cooking Instructions

1. Infuse the saffron in a little boiling water for 5 minutes.
2. Preheat a large non-stick pan and dry-fry the leek and garlic until soft. Add the red pepper and courgettes and cook for 2-3 minutes. Add the rice, stock and infused saffron liquid, stirring well.
3. Bring to a gentle simmer for 10 minutes, then reduce the heat and continue cooking until the rice is almost cooked.
4. Add the sweetcorn, mushrooms and peas and stir well. Add a little more stock if all liquid has been absorbed.
5. Sprinkle with black pepper and serve immediately with lemon wedges and salad.

Tips

You can vary the selection of vegetables in this dish.