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🍽️ Vegetable Paella

485 kcal · 30 min · 4 servings

Ingredients

• yellow bell pepper 1 pc
• red bell pepper 1 pc
• yellow onions 1 pc
• garlic cloves 1 pc
• brown mushrooms 300 g
• oil 2 tbsp
• salt pinch
• black ground pepper pinch
• sweet paprika 1 tsp
• ground turmeric 0.5 tsp
• risotto rice 300 g
• dry white wine 100 ml
• vegetable broth 800 ml
• frozen peas 200 g
• fresh parsley 20 g
• lemons 1 pc

Instructions

1. 1. Rinse the peppers thoroughly under running water.
2. 2. Halve the peppers and remove the core and seeds.
3. 3. Cut the peppers into large pieces.
4. 4. Peel the onions and garlic.
5. 5. Finely dice the onions and garlic.
6. 6. Wipe the mushrooms with a kitchen towel if necessary.
7. 7. Cut the mushrooms into eighths.
8. 8. Heat the oil in a pan over high heat.
9. 9. Sauté the peppers together with the onions, garlic, and mushrooms for about 2 minutes.
10. 10. Season the mixture with salt, pepper, paprika powder, and turmeric.
11. 11. Add the rice and fry it for about 1 minute.
12. 12. Deglaze the mixture with white wine.
13. 13. Fill the pan with broth.
14. 14. Simmer the paella covered for approx. 20 minutes over low heat.
15. 15. Add the peas to the pan after about 15 minutes.
16. 16. Wash the parsley thoroughly.
17. 17. Shake the parsley dry.
18. 18. Pluck the parsley leaves from the stems.
19. 19. Finely chop the parsley leaves.
20. 20. Rinse the lemon.
21. 21. Cut the lemon into wedges.
22. 22. Taste the vegetable paella and adjust seasoning if needed.
23. 23. Serve the paella on plates.
24. 24. Garnish the dish with the parsley and lemon wedges.

Nutrition per serving

• kcal: 485
• Protein: 11 g · Fett/Fat: 15 g · Carbs: 74 g