1 tbsp/a couple of sprays of oil
1 Onion, chopped
2 peppers chopped
1 tin of chopped tomatoes
2 cloves Garlic, crushed
2 tbsp Paprika
A few strands of saffron (or substitute with 1 tsp turmeric)
pinch Dried Chilli Flakes
300g risotto/paella rice
900ml vegetable stock
Handful of fresh parsley
Salt and pepper
Preheat oven to hot, 200°C.
Add saffron to 900ml stock to infuse.
Fry onion, mushrooms and peppers for 10 mins, stirring occasionally, until tender. Add garlic, paprika and rice, moving it around and choosing rice for a few minutes. Add chopped tomatoes, chilli flakes, salt and pepper.
Add stock, bring to the boil, then add green beans.
If using an oven proof pan, cover with foil and bake for 45 minutes. Otherwise transfer into a casserole dish first. Squeeze over half a lemon, sprinkle with parsley and serve with a wedge of lemon.
Lovely served with salad 🙂