Vegetable Paella, Italian Style
  • 1½ cups of short grain arborio rice
  • 4 cups of warmed chicken or veggie stock
  • 1 cup of roasted red pepper puree made from 4 peppers, blistered, peeled and cored and placed into a food processor until pureed.
  • 1 medium eggplant
  • 1 zucchini
  • 1 each, red, yellow and orange bell pepper cut in strips
  • 8oz. crimini mushroom caps
  • 1 bag frozen artichoke hearts
  • a handful of haricot vert beans
  • 4 garlic cloves, minced
  • 1 medium onion
  • olive oil
  • grated romano or parmesan cheese
  • chopped basil for garnish
  1. 14" paella pan or a wide skillet, if smaller just adjust rice by 1 cup
  2. Roast the eggplant, mushrooms, zucchini, artichokes and the peppers ahead of time, and set aside. 400F drizzled with olive oil.
  3. Purchase or make your own red pepper puree, have that ready made also
  4. Drizzle the bottom of the pan with olive oil, saute the garlic and onions until light golden, add rice and stir until coated then add in ½ cup of the roasted red pepper puree and stir until mixed through.
  5. Smooth rice until it is flat all over the bottom of the pan, then gently pour in the heated broth being careful not to move the rice, sprinkle with a generous helping of grated cheese, a little salt and black pepper.
  6. Arrange all your veggies on top of the rice and broth in the order that you would like, sprinkle with more grated cheese.
  7. Let it cook med low until moisture starts to disappear then cover with foil until rice is tender, mine took about 40 minutes, you might have to add a little more broth just keep checking. Dot some of the remaining pepper puree all around for added flavor.
  8. Garnish with fresh chopped basil and a drizzle of olive oil
  9. Note: You might have a few extra veggies left over after you fill the pan
Recipe by Proud Italian Cook at