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Mario Batali's Spanish-Style Rice with Winter Vegetables

This Spanish-style rice recipe is cooked like risotto. It's a hands-on method that yields a flavorful, creamy dish for a crowd.

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  • Makes: 8 servings
  • Prep: 25 mins
  • Cook: 30 mins

Mario Batali's Spanish-Style Rice with Winter Vegetables



  1. In small saucepan combine saffron and 1 cup water; bring to boiling. Remove from heat. In large saucepan bring broth to boiling; reduce heat. Cover and keep warm.
  2. In 12-inch skillet combine saffron mixture and rice; bring to boiling over high heat. Simmer, stirring frequently, until most liquid is absorbed. Add carrot, sweet pepper, turnip, squash, and 1 cup broth; bring to boiling; reduce heat to medium. Simmer and stir until most liquid is absorbed. Continue adding broth, 1 cup at a time, stirring constantly until liquid is absorbed and rice is just tender (about 20 minutes, adding 5 cups broth total).
  3. Add green onions, mushrooms, zucchini, and 1 cup broth. Cook and stir until liquid is absorbed. Add remaining 1 to 2 cups broth. Cook and stir until vegetables are tender and rice is tender yet slightly firm in the center (about 10 minutes, adding 2 to 3 cups broth total.)
  4. Remove from heat; stir in 4 tablespoons of the olive oil. To serve, drizzle with remaining olive oil and sprinkle with thyme. Makes 8 servings.

Nutrition Facts (Mario Batali's Spanish-Style Rice with Winter Vegetables)

    Per serving:
  • 263 kcal cal.,
  • 9 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 0 mg chol.,
  • 840 mg sodium,
  • 43 g carb.,
  • 2 g fiber,
  • 4 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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