Arborio rice, butter, dry white wine, vegetable broth, bay leaves, olive oil, saffron, red pepper flakes, turmeric, paprika, salt, corn, red onion, garlic, red bell pepper, green bell pepper, lima beans, tomatoes, kalamata olives, parsley.
I’m obsessed with risotto of any sort, so this paella takes on a risotto vibe with the Arborio rice and the method of cooking the dish. This is a fantastic dish that pairs well with just about anything, so even if you are having a summer barbeque and you are not vegetarian, this is a wonderful option as a side.
First, begin by toasting about 2 cups of Arborio rice in a skillet with about 2 tablespoons of butter. Once the rice has taken on a pale brown hue, add about 1 cup of dry white wine, followed by slowly adding about 4 to 5 cups of vegetable broth. As the rice is simmering add 2 bay leaves, 2 tablespoons of olive oil, ½ teaspoon saffron, ½ teaspoon crushed red pepper, 2 teaspoons turmeric, 1 teaspoon paprika, and salt to taste. After the rice has had time to soften on a slow simmer, add 2 cloves minced garlic, 1 diced red onion, ½ diced green bell pepper, ½ diced red bell pepper, 1 cup of corn, and frozen Lima beans. At this time remove the bay leaves and allow the rice to simmer for about 10 minutes more. Lastly, add crushed kalamata olives, 2 quartered tomatoes, and sprinkle with chopped parsley.