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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

Description

This Spanish-style Rice Recipe Is Cooked Like Risotto. It's A Hands-on Method That Yields A Flavorful, Creamy Dish For A Crowd.

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