750ml vegetable stock
350g aborio rice
1 eggplant, sliced
2 cloves crushed garlic
1 medium red onion, finely chopped
2 tomatoes, seeded and finely chopped
1 red capsicum, chopped
1 cup frozen peas,
100g green beans, ends removed and halved
1/2 cup seeded black olives
pinch of saffron
1 tablespoon olive oil
1/4 cup parsley, finely chopped
2 teaspoons paprika
1. Heat water and stock in a medium saucepan, bring to boil then remove from heat and stir in saffron.
2. Fry eggplant slices in a saucepan until flesh is browned. Set aside.
3. Cook onion, garlic, tomato, capsicum and paprika together until onion softens. Add rice and stir to coat. Add stock, bring to boil then reduce heat and simmer uncovered for 20 minutes or until rice is tender.
4. Sprinkle in peas, beans, eggplant over surface of rice and simmer, covered, for a further 10 minutes until the beans are tender. Sprinkle with olives and parsley and allow to stand for 5 minutes before serving.