I started making this when I was a vegetarian and liked it so much, I haven't progressed to adding any fish or meat. This is suitable for veggies, vegans and those who are gluten and lactose intolerant.
1/4 tsp saffron threads
6 tbsp olive oil
1 red onion
3 cloves of garlic either chopped, or use a garlic press
2 red pepper (deseeded and sliced)
1 large aubergine cut into cubes (or you can use a couple of courgette)
225g risotto rice
600ml vegetable stock
1 tin of chopped tomatoes
115g french beans halved
1 tin of pinto beans
salt and pepper
Place the saffron and 3 tbsp of hot water in a bowl and put to the side for later.
Heat the oil in a large frying pan (paella pan or wok).
Add the onion and cook stir occasionally for 5 minutes.
Add the garlic, peppers, aubergine and cook again stirring occasionally for 5 minutes.
Add the rice and stir until well incorporated and coated in oil.
Add the stock tomatoes, saffron, season to taste.
Bring to boil, reduce heat and simmer, stirring occasionally for 15 minutes.
Stir in the mushroom, french beans and pinto beans (drained).
Cook for a further 10 minutes and then serve.