Vegan Paella

In a 14-inch paella pan (or any wide, shallow skillet), add the olive oil (2 tbsp) and warm over medium-high heat. Once the oil is hot, add the garlic (5 cloves), green bean (1.5 cups), butter beans (15 oz) and artichoke hearts (1 cup) and sauté. Start 3m timer

Add the tomatoes (3 medium), smoked paprika (2 tsp), saffron (1 tsp) and salt (1.5 tsp). Mix everything together well, then pour in the vegetable broth (6 cups). Start 5m timer

Bring the mixture to a boil, then sprinkle the risotto rice (2.5 cups) in, trying to distribute it evenly throughout the pan. Start 2m timer

Bring the mixture to a boil again, then reduce heat to medium-low. You want to see the rice is cooking, but not boiling hard, so adjust heat as necessary. Don't stir after this point!

Simmer, uncovered, until the rice is tender and the broth is cooked off. Carefully rotate the pan every 5 minutes or so. If for some reason the rice is still crunchy after the broth has cooked off, add vegetable broth (0.25 cup) and continue cooking. This means your heat was a bit too high. Start 15m timer

Once the broth is about cooked off, listen for any crackles or pops from the bottom of the pan. You should also smell a nutty aroma from the crust forming. As soon as you hear any pops, remove from heat. If it smells like it's burning at all, remove from heat immediately. You are hoping for a golden, crisp rice crust.

Garnish with [lemon slices] and [chopped flat parsley], if desired and serve.