Edamame Mushroom Paella

Ingredients

Olive oil

2 tablespoons

Onion

1 medium, finely chopped

Garlic

3 cloves, minced

Mushrooms

2 cups, sliced (preferably a mix of cremini and shiitake)

Edamame

1 cup, shelled (fresh or frozen)

Arborio rice

1 ½ cups

Vegetable broth

4 cups

Saffron threads

1 teaspoon

Paprika

1 teaspoon

Salt

1 teaspoon (to taste)

Black pepper

½ teaspoon (to taste)

Fresh parsley

¼ cup, chopped (for garnish)

Instructions

1. In a large skillet, heat the olive oil over medium heat until shimmering.
2. Add the finely chopped onion and minced garlic, cooking until the onion is soft and translucent, about 5 minutes.
3. Stir in the sliced mushrooms and edamame, cooking until the mushrooms are browned and tender, about 10 minutes.
4. Add the Arborio rice, stirring well to ensure each grain is coated in the flavorful oil and vegetables.
5. Pour in the vegetable broth and add the saffron, paprika, salt, and black pepper. Stir to combine, then bring the mixture to a boil.
6. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 20 minutes, or until the rice is tender and the liquid is absorbed.
7. Remove from heat and let it sit, covered, for an additional 5 minutes to enhance the flavors.
8. Fluff the rice gently with a fork and garnish with fresh parsley before serving.