![Spring Vegetable Paella [vegan]](/image-loader/https---eatinglovecdn-cnf3haefejbjexgx.z01.azurefd.net%2Fimages%2Fedamam%2FSpring-08ce51e3-3067-458d-a2d5-a6fc4b515b12.jpg "Spring Vegetable Paella [vegan]")
Spring Risotto with Shrimp, Asparagus and Artichoke Hearts
If you want to add more gluten free and pescatarian recipes to your collection, Spring Risotto
Spring Vegetable Paella vegan
Details
- Servings: 8
- Diet: Low-Fat
- Meal: lunch, dinner
- Dish: main course
Cuisine
- american
Ingredients
- 8.8 ounces asparagus
- 7 ounces carrot
- 7 ounces frozen broad beans
- 7 ounces broccoli
- 10.5 ounces ar chargrilled artichoke hearts in olive oil
- 1 large onion
- 6 garlic cloves (crushed)
- 2 cups Bomba paella rice
- 31/2 to 4 cups vegetable stock
- 1 teaspoon paprika
- 1 pinch saffron
- 1 dash smoked paprika
- 2 preserved lemons (finely chopped)
- 1 salt & pepper
- 1 handful parsley leaves (chopped)
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