Spanish Vegetable Paella with Fresh Parsley

Boil some water for the stock around 500ml per cube.

Add the stock cube to the boiling water and stir until dissolved. Remove from heat.

Finely chop the onion, garlic and parsley. Halve the cherry tomatoes.

Chop the red capsicum and artichoke.

Trim and slice the green beans into 2cm pieces.

Juice the lemon and reserve the correct amount.

Heat the oil in a large frying pan.

Add the onion and garlic; cook until softened.

Stir in the paella spices and lemon juice. Stirring until the lemon juice has evaporated.

Add in the red capsicum, green beans and artichokes.

Stir in the risotto rice and stir continuously until the rice has become translucent around the edges.

Add in the chopped tomatoes and stock.

Season with salt and pepper and cook uncovered, for about 15-20 minutes. Add extra water if the rice becomes to dry.

Add the cherry tomatoes.

Scatter with the chopped parsley.

Distribute among serving bowls and serve hot.