Valencia Recipe

Prepare the Saffron

In a small bowl, soak the saffron threads in a tablespoon of warm vegetable broth. Set aside for 10 minutes.

Chop the Vegetables

Chop the onion, bell pepper, and tomatoes into small pieces. Mince the garlic.

Sauté the Base Ingredients

In a large pan or skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Add Garlic and Bell Pepper

Stir in the minced garlic and chopped bell pepper. Cook for an additional 3-4 minutes until the bell pepper is tender.

Incorporate Rice and Spices

Add the Arborio rice to the pan, stirring to coat the rice with the oil and vegetables. Add the paprika, salt, black pepper, and lemon zest, mixing well.

Add Broth and Tomatoes

Pour in the vegetable broth along with the diced tomatoes and the soaked saffron mixture. Bring to a boil.

Simmer the Risotto

Reduce the heat to low, cover the pan, and let it simmer for about 20 minutes. Stir occasionally until the rice is creamy and tender.

Add Peas

Stir in the frozen green peas and cook for an additional 5 minutes until heated through.

Garnish and Serve

Remove the pan from heat. Stir in the chopped parsley. Serve warm with lemon wedges on the side.