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🍽️ Paella di verdure

485 kcal · 30 min · 4 porzioni

Ingredienti

• Peperoni, gialli 1 pezzi
• Peperoni, rossi 1 pezzi
• Cipolle, gialle 1 pezzi
• Spicchi d'aglio 1 pezzi
• Funghi champignon, marroni 300 g
• Olio 2 cucchiaio
• Sale q.b.
• Pepe, nero macinato q.b.
• Paprika, dolce 1 cucchiaino
• Curcuma, in polvere 0.5 cucchiaino
• Riso per risotti 300 g
• Vino bianco, secco 100 ml
• Brodo vegetale 800 ml
• Piselli, surgelati 200 g
• Prezzemolo, fresco 20 g
• Limoni 1 pezzi

Preparazione

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.

Valori per porzione

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