Ingredients

1 to 2 tsp. Saffron threads* or Spanish paprika
7 to 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 to 6 tbsp. Olive oil
Fresh thyme leaves

Description

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