Paella de Verduras: Veggie Paella (Shape Magazine)

Paella de Verduras: Vegetable Paella with Mushrooms and Asparagus

Source: Shape Magazine.

Paige's Recipe Notes: Try with brown rice. No cream.

Ingredients

• 4 tablespoons oilve oil
• 1/3 Spanish onion, diced small
• 1 clove garlic, minced
• 1 teaspoon unsalted butter
• kosher salt
• 1 1/2 cups short grain rice
• 3 1/2 cups vegetable stock
• 3/4 cup cremini mushrooms, diced small
• 1/4 cup sliced green asparagus, blanched
• 2 shallots, finely diced
• freshly ground black pepper
• 1/2 cup heavy cream
• 1 tablespoon chopped parsley

Instructions

1. Preheat the oven to 350 F. In a large ovenproof pan, heat 2 tablespoons of the oil over medium. Add onion, garlic, and butter. Cook until translucent, about 5 minutes. Add a pinch of salt. Add rice, cook until grains are well coated and glazed, about 2 minutes. Add 2 cups of the stock, bring to a simmer, and stir in another pinch of salt. 
2. Remove from heat, cover the pan with foil, and bake on the center rack of the oven for 15 to 20 minutes, or until all liquid is absorbed. Set aside. 
3. In a large saute pan, heat remaining oil over high. Add mushrooms and cook until lightly caramelized and liquid is absorbed, about 3 minutes. Add asparagus, shallots, a pinch of salt, pepper to taste, cream, remaining stock, and parsley and bring to a simmer. Stir in rice, return to a simmer, then remove from heat. To serve, divide among six plates.