Vegan Paella With Summer Squash

Ingredients

• 2 tablespoons olive oil
• 2 medium leeks (white and light green parts only), thinly sliced
• 2 medium summer squash, sliced (about 3 cups)
• 1 12-oz jar roasted red bell peppers, drained and thinly sliced
• 8 cloves garlic, thinly sliced
• 1½ cups Arborio rice
• 2 teaspoons smoked paprika
• 1½ teaspoons kosher salt
• 4 cups low-sodium vegetable broth
• 4 canned artichoke hearts, drained and halved lengthwise
• 1 tablespoon fresh flat-leaf parsley, chopped
• Lemon wedges, for serving

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