A few weeks ago we had this dish – Vegetarian paella (through our weekly food box). I’d sooner call it risotto than paella but fine. While we eat vegetarian around 3 days a week, my partner is usually ok with the food, but not super enthusiastic. Until we had this. He couldn’t stop saying how nice it was. And I agree. Turns out, when you read the recipe, it can as well be vegan (just don’t use butter and check the stock cubes), so all the better.
4 garlic cloves
400 gr mushrooms
2 bell peppers (they used green)
1 can of kidney beans
40 gr pumpkin seeds (if you find pre-roasted ones you save a step)
300 gr risotto rice
4 tsp paprika powder
2 tsp turmeric
70 gr tomato puree
60 gr black olives
8 dl vegetable stock
2 tbsp oil (or butter..)
Then you prepare it like you would a risotto (which… you really should know how to).
Save the lemon, olives and half of the chopped up parsley for the end.
Roast the pumpkin seeds in a pan and use as garnish.