Gypsy Paella Recipe
saffron risotto, veggies, mushroom, artichoke heart, plantain, black bean, green pea, avocado
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Grains
Vegetables
Legumes
Seasonings
Method
Preparation
- 1
Prepare the Ingredients
Chop the bell pepper, zucchini, and onion. Slice the mushrooms and plantain. Rinse and drain the black beans and artichoke hearts.
Cooking
- 2
Sauté Vegetables
In a large skillet, heat olive oil over medium heat. Add garlic and onion, sautéing until fragrant.
- 3
Add Remaining Vegetables
Stir in bell pepper, zucchini, mushrooms, artichoke hearts, and plantain. Cook until slightly tender.
- 4
Toast the Rice
Add Arborio rice to the skillet and stir for about 2 minutes, allowing the rice to absorb the flavors.
- 5
Add Saffron and Liquid
Pour in 4 cups of vegetable broth and add saffron. Bring to a simmer.
- 6
Cook the Risotto
Reduce heat to low and continue to cook, stirring occasionally, until the rice is creamy and al dente, about 20 minutes.
- 7
Add Beans and Peas
Stir in black beans and green peas, cooking for an additional 5 minutes.
- 8
Finish and Serve
Remove from heat and serve topped with sliced avocado.
