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Garden Risotto

This vegetarian paella recipe will give you a taste of travel to the land of the sun: Spain. A very simple classic dish to make, full of vegetables, perfect for spring.
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Course: Main Course
Cuisine: Mediterranean
Keyword: Paella, rice dish
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 6
Calories: 406kcal


  • 3 tablespoons olive oil divided
  • 1 onion finely chopped
  • 4 cloves garlic finely chopped
  • 2 cups Arborio rice
  • 2 teaspoons sweet paprika
  • 1 teaspoon Saffron
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 3 ½ cups vegetable broth
  • 1 can (14 oz) diced tomatoes diced tomatoes
  • 1 bell pepper color of choice sliced
  • 340 g green beans chopped in 1 inch
  • 1 can (14.1oz) artichoke hearts drained and cut in half


  • 5 eggs boiled
  • ¼ cup green onions chopped
  • ¼ cup fresh parsley chopped
  • 250 g cherry tomatoes on the vine


Grilled Tomatoes

  • Preheat the oven to 375 ˚F
  • Place the tomatoes in an oven-safe dish and sprinkle with 1 tablespoon of olive oil, salt and pepper to taste.
  • Place in the oven and cook for 15 minutes.

Boiled eggs

  • Cook the eggs; in a saucepan add 2 cups of water and add the eggs, bring the water to a boil, once the boiling point is reached, turn off the heat, cover and reserve for 15 minutes.
  • Run the eggs under cold water and peel them, cut in half and reserve.


  • In a large saucepan add the rest of the olive oil and cook the onion for 3 minutes, add garlic and cook for another 2 minutes.
  • Add the rice and spices to the saucepan, mix well and cook for 1 minute
  • Slowly add the broth and tomatoes and bring to boil at medium heat. Cook 2 minute
  • Reduce the heat to medium low and simmer for 15 minutes without stirring.
  • After 15 minutes of cooking add the bell pepper and green beans, mix gently and continue cooking for another 10 minutes, still without mixing.
  • After 25 minutes of cooking, the broth should have evaporated.
  • Remove from heat, add the artichokes, mix.
  • Garnish with green onions, fresh parsley, boiled eggs and grilled tomatoes if desired.
  • Usually, the paella is served in its baking dish directly on the table.


  1. If your rice is not completely cook, you can add a little bit of water or broth. The important thing is that the liquid is completely absorbed at the end of cooking.
  2. Always allow your paella to rest for 5 minutes before serving: This will allow for the aromas to develop.


Calories: 406kcal | Carbohydrates: 65g | Protein: 11g | Fat: 11g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 1002mg | Potassium: 432mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2288IU | Vitamin C: 48mg | Calcium: 66mg | Iron: 5mg