Mario Batali's Spanish-Style Rice with Winter Vegetables - Recipe.com

By tammy1365

Ingredients

• 1 - 2 teaspoons saffron threads* or Spanish paprika
• 7 - 8 cups vegetable broth (two 32-oz. boxes)
• 2 cups arborio rice or short-grain rice
• 1 medium carrot, coarsely chopped
• 1 medium red sweet pepper, coarsely chopped
• 1 small turnip, peeled and chopped
• 1/2 small acorn squash, peeled, seeded, and cubed
• 4 green onions, thinly sliced
• 1 cup cremini mushrooms, quartered
• 1/2 medium zucchini, chopped
• 5 - 6 tablespoons olive oil
• Fresh thyme leaves

Details

Servings 8
Preparation time 25mins
Cooking time 25mins
Adapted from recipe.com

Preparation

Step 1

1. In small saucepan combine saffron and 1 cup water; bring to boiling. Remove from heat. In large saucepan bring broth to boiling; reduce heat. Cover and keep warm. 2. In 12-inch skillet combine saffron mixture and rice; bring to boiling over high heat. Simmer, stirring frequently, until most liquid is absorbed. Add carrot, sweet pepper, turnip, squash, and 1 cup broth; bring to boiling; reduce heat to medium. Simmer and stir until most liquid is absorbed. Continue adding broth, 1 cup at a time, stirring constantly until liquid is absorbed and rice is just tender (about 20 minutes, adding 5 cups broth total). 3. Add green onions, mushrooms, zucchini, and 1 cup broth. Cook and stir until liquid is absorbed. Add remaining 1 to 2 cups broth. Cook and stir until vegetables are tender and rice is tender yet slightly firm in the center (about 10 minutes, adding 2 to 3 cups broth total.) 4. Remove from heat; stir in 4 tablespoons of the olive oil. To serve, drizzle with remaining olive oil and sprinkle with thyme. Makes 8 servings.