INGREDIENTS
1 14 ounce can
Artichoke hearts
1 1/2
lbs Button or cremini mushrooms
4 cloves
Garlic
2
Lemons
1 tbsp
Parsley, fresh
1 oz
Porcini mushrooms, dried
1
Red bell pepper
1
Red onion, julienned (about 2 cups), medium
1 14 ounce can
Tomatoes
4 cups
Vegetable broth, low-sodium
2 cups
Arborio rice
1 tsp
Paprika, smoked
1 tsp
Saffron threads
1 tsp
Sea salt
3 tbsp
Olive oil
1 cup
Water, filtered