Edamame Mushroom Paella

Ingredients - Serves 4

• Parsley - For garnish
• Salt and pepper - To taste
• Paprika - 1 teaspoon
• Saffron threads - 1/2 teaspoon
• Vegetable broth - 4 cups
• Arborio rice - 1 cup
• Edamame - 1 cup, shelled
• Mushrooms - 2 cups, sliced
• Garlic - 2 cloves, minced
• Onion - 1, finely chopped
• Olive oil - 2 tablespoons

Let's Get Started

1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion and garlic and cook until the onion is soft, about 5 minutes.
3. Add the mushrooms and edamame and cook until the mushrooms are browned, about 10 minutes.
4. Add the rice and stir to coat in the oil and vegetables.
5. Add the vegetable broth, saffron, paprika, salt, and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.
6. Fluff the rice with a fork and garnish with parsley before serving.

Dietary Info

• Dish Type: Main Course
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Calories: 400
• Fat: 10g
• Carbs: 60g
• Protein: 20g
• Sodium: 500mg
• Sugar: 5g