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Week of 10/30/23

Paella Risotto with Kidney Beans
and red peppers / peas / carrots

Active: 30 Total: 50
Original GF Paleo Vegetarian
Paella Risotto with Kidney Beans

Paella is a classic Spanish dish of saffron-scented rice cooked with meats, seafood, and vegetables. Our vegetarian "risotto" version is cooked in the oven for a weeknight-friendly spin and features kidney beans.
Smarts: Saffron is a fragrant spice that gives distinctive floral notes to this dish. You can find it in better-stocked grocery stores or online. It's quite costly, but a little goes a very long way. Feel free to omit it if you prefer.

Tags
Make Ahead
Proteins
Beans, kidney
Cuisines
European - Mediterranean
Save recipe
37

Ingredients

Metric
Servings:
4
Paella Risotto with Kidney Beans and Peppers:
  • Onions, medium - 1 , chopped
  • Bell peppers, red - 1 , chopped
  • Lemons - 1 , wedges
  • Paprika, smoked - 1 tsp
  • Oregano, dried - 1 tsp
  • Saffron, dried (opt) - 1/4 tsp
  • Red pepper flakes - 1/4 tsp
  • Peas and carrots, frozen - 10 oz
  • Parsley, fresh (opt) - 2 Tbsp , chopped
  • Beans, kidney (15 oz / 397 g) - 1 can , drained and rinsed
  • Oil, olive - 1 Tbsp
  • Rice, Arborio - 1 cup
  • Wine, white - 1/2 cup (sub stock)
  • Stock, any type - 3 cups

Prep

  1. Onions / Bell peppers / Lemons - (If prepping right before cooking, get oven heating first.) Prep as directed. Combine onions and bell peppers in one container. Store lemons separately. (Can be done up to 5 days ahead)

  2. Make spice mix - Combine paprika, oregano, saffron (if using), and red pepper flakes. (Can be done up to 5 days ahead)

  3. Peas and carrots - Defrost.

  4. Parsley - Prep as directed.

  5. Beans - Drain and rinse.

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Make

  1. Heat oven to 425F / 218C.

  2. Heat a Dutch oven with oil over medium heat. Add onions and bell peppers to heated oil along with a pinch of salt. Saute until onions and peppers begin to turn tender, 3 to 4 minutes.

  3. Add spice mix and rice and stir to coat the rice with seasonings. Pour in wine and simmer until most of the liquid is absorbed, 2 to 3 minutes.

  4. Add kidney beans along with peas and carrots and pour in stock. Stir to combine everything and bring to a simmer.

  5. Cover pan with a lid and transfer to the oven. Cook risotto until all of the liquid is absorbed and rice is tender, ~20 minutes.

  6. When risotto is done, taste and season with some salt and pepper.

  7. Divide risotto among serving bowls and top with parsley (if using). Serve with lemon wedges to squeeze over top. Enjoy!

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