Ingredients

2 large fresh fennel bulbs (about 1 1/2 pounds total), trimmed, each cut into 8 wedges; 2 tablespoons chopped fronds reserved

12 ounces baby carrots (from about 4 bunches), trimmed, peeled

8 ounces turnips, peeled, cut into 3/4-inch pieces (about 1 1/2 cups)

8 ounces 1 1/2-inch red-skinned new potatoes, halved

1/4 cup plus 3 tablespoons olive oil

• 1/4 cup plus 1 tablespoon chopped fresh parsley
• 4 garlic cloves, chopped
• 1 tablespoon paprika
• 1 teaspoon saffron threads, crushed
• 1 teaspoon salt

• 1 onion, chopped
• 4 plum tomatoes, chopped, seeds and juices reserved
• 2 1/4 cups arborio rice or medium-grain rice
• 1 14-ounce can vegetable broth
• 2 cups water
• 3/4 cup dry white wine
• 1 pound asparagus, trimmed, cut into 1-inch pieces
• 1 cup drained canned garbanzo beans (chickpeas)

Description

This Vegetarian Version Of The Spanish Classic Is Perfect For Spring. You Will Need A 12-inch-diameter Skillet With 3-inch-high Sides.

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