Ingredients:
- 4 cups of vegetable stock
- 1 cup of water
- 1 tablespoon olive oil
- 1 small eggplant sliced
- 1 onion died
- 2 gloves of crushed garlic
- 400g tin of crushed tomatoes
- 1 small capsicum sliced
- 3 large mushrooms sliced
- A pinch of saffron
- 400g tin of broad beans
- 2 teaspoons of smoked paprika
- 1 3/4 cups arborio rice
- 1 cup frozen peas
- 10-12 green beans sliced length
- Place stock and water in a medium saucepan and bring to the boil. Then take off heat and add a pinch of saffron.
- Heat oil in large frying pan and cook eggplant until golden. Remove eggplant from pan and set aside.
- Add died onion, garlic, mushroom and capsicum to pan and continue to stir until golden. Add paprika and crushed tomatoes.
- Add rice and coat with vegetables. Then pour in stock. Reduce heat and simmer for 20 minutes.
- Once rice has softened add peas, green beans, beans, and eggplant on top. Cook for another 10 minutes.
- Season to taste and let dish stand covered for 5 minutes.
- Serve :)
