Arroz al Olivar with Roasted Vegetables

Ingredients

• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 red bell pepper, roasted and sliced 1 red bell pepper, roasted and sliced
• 1 yellow bell pepper, roasted and sliced 1 yellow bell pepper, roasted and sliced
• 1 zucchini, roasted and diced 1 zucchini, roasted and diced
• 1 eggplant, roasted and diced 1 eggplant, roasted and diced
• 1/4 cup (60ml) extra virgin olive oil 1/4 cup (60ml) extra virgin olive oil
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 10g (Saturated Fat: 1.5g)
• Carbohydrates: 60g (Sugars: 6g)
• Protein: 6g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 400°F (200°C).
2. 2.
   Place the red and yellow bell peppers, zucchini, and eggplant on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the preheated oven for 20-25 minutes until the vegetables are tender and slightly charred. Remove from the oven and set aside.
3. 3.
   In a large pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant.
4. 4.
   Add the Arborio rice to the pan and stir well to coat the grains with the olive oil. Cook for a few minutes until the rice turns slightly translucent.
5. 5.
   Dissolve the saffron threads in a small amount of warm vegetable broth. Add the saffron mixture, smoked paprika, and a pinch of salt to the pan. Stir well to distribute the flavors.
6. 6.
   Gradually add the vegetable broth to the pan, one cup at a time, stirring continuously. Allow the rice to absorb the broth before adding more. Continue this process until all the broth is used and the rice is cooked al dente.
7. 7.
   Gently fold in the roasted vegetables, reserving some for garnish. Cook for an additional 2-3 minutes to allow the flavors to meld together.
8. 8.
   Remove the pan from heat and let it rest for a few minutes. Fluff the rice with a fork and garnish with the reserved roasted vegetables and fresh parsley.
9. 9.
   Serve the Arroz al Olivar with Roasted Vegetables hot and enjoy!

Treat your ingredients with care...

• Roasted Vegetables — Make sure to evenly chop the vegetables for even cooking. Adjust the roasting time based on your oven's temperature and the desired level of char.

Tips & Tricks

• For a more intense flavor, you can add a splash of white wine to the rice before adding the vegetable broth.
• Experiment with different roasted vegetables like cherry tomatoes or asparagus to add variety to the dish.
• To make it a heartier meal, you can add cooked chickpeas or diced tofu along with the roasted vegetables.
• Use high-quality saffron threads for the best flavor and color in the rice.
• Leftovers can be refrigerated and enjoyed the next day. Reheat gently in a pan with a splash of vegetable broth to retain the moisture.

Serving advice

Serve the Arroz al Olivar with Roasted Vegetables as a main course, accompanied by a fresh green salad and crusty bread.

Presentation advice

Present the dish in a large serving platter, garnished with fresh parsley and the reserved roasted vegetables on top. The vibrant colors of the roasted vegetables will make the dish visually appealing.