Roast Vegetable Paella

Free on Green

Indegredients

1 onion, chopped
2 garlic cloves, crushed
852ml/1½ pints vegetable stock
1 red pepper, deseeded and sliced in rings
1 yellow pepper, deseeded and sliced in rings
2 courgettes, sliced
454g/1lb tomatoes, skinned and chopped
340g/12oz risotto rice
1 tsp paprika
½ tsp saffron soaked in 2 tbsps boiling water
113g/4oz thin green beans
113g/4 oz fresh peas
salt and freshly ground black pepper
113g/4oz fresh asparagus tips (optional)
3 tbsps chopped parsley

1. Put the onion, garlic and 284ml/½pint of the stock in a heavy, deep frying pan. Cover and bring to the boil for 5 minutes. Reduce the heat, uncover and simmer for 20-30 minutes, until the onions are tender and golden.

2. Add the peppers, courgettes and tomatoes and cook gently for 5 minutes. Stir in the rice and paprika. Pour in the saffron, and add the beans and peas.

3. Reduce the heat to a bare simmer and cook very gently for about 20 minutes, until all the liquid is absorbed and the rice grains are tender and fluffy. Add more stock or water if necessary.

4. About 5 minutes before the end of cooking time, season the paella to taste with salt and pepper, and add the asparagus (if using). When the rice is ready, remove from the heat, cover the pan and leave to stand for about 5 minutes before serving, sprinkled with plenty of parsley.