1 large onion chopped
4 cups vegetable broth
2 cups rice (paella/risotto rice)
4 medium tomatoes chopped
1 red bell pepper (cut in thin strips)
1 green bell pepper (cut in thin strips)
1 yellow bell pepper (cut in thin strips)
1 cup green peas
1 cup artichoke hearts (quartered)
How did I make it?
Heat olive oil and saute onion with garlic till the onions start changing color. Add the bell peppers, tomatoes and cook for a couple of minutes. Add the paella/risotto rice and saute for about 5 minutes. In a separate pan, heat the broth till it starts to simmer. Add the simmering vegetable broth to the paella mixture and cook over medium flame for 15 minutes. Stir in the peas and artichokes before the liquid gets completely absorbed by the rice. Add some lemon juice. Continue to cook for another 5 minutes till the water is completely absorbed and the rice is cooked and tender. Serve hot!