|350 g||cherry tomatoes|
|2||bell peppers (red)|
|100 ml||white wine|
|300 ml||vegetable stock|
Drain olives. Halve cherry tomatoes, mince garlic, and thinly slice green onions. Dice red onion, bell pepper, zucchini, and eggplant into walnut-sized pieces.
Add some olive oil to a frying pan and sauté garlic, onion, bell peppers, zucchini, and eggplant over medium-high heat for approx. 4 – 6 min.
Add rice to pan, stir thoroughly to combine, and continue to sauté for approx. 1 – 2 min.
Add saffron to pan, stir thoroughly to combine, and continue to sauté for approx. 1 – 2 min.
Deglaze with white wine. Add vegetable stock until ingredients are just covered. Season to taste with salt and pepper. Bring everything to a boil, then reduce to a simmer and cook for approx. 15 – 20 min. until rice is al dente. Stir occasionally.