Yuca's Vegetarian Paella

Ingredients

 * 5 cups vegetable broth
 * ¼ cup olive oil
 * 1 tomato, diced
 * 1 small onion, diced
 * 2 tbsp minced garlic
 * 1 pinch saffron threads
 * 2 cups arborio rice
 * ½ cup mushrooms, quartered
 * ½ cup sliced asparagus
 * ½ cup diced zucchini
 * ½ cup diced yellow squash
 * ½ cup diced red bell pepper
 * ¼ cup broccoli florets

Directions

 * 1) Bring the stock to a boil, and then turn off hrat.
 * 2) Meanwhile heat the olive oil over medium heat in a large saucepan.
 * 3) Sauté the tomato, onion, and garlic until the onion is translucent, about 5 minutes.
 * 4) Stir in the saffron.
 * 5) Add the rice, and stir to coat with oil.
 * 6) Ladle hot stock over the rice until covered.
 * 7) Simmer, stirring constantly, until stock is absorbed.
 * 8) Repeat until stock is used up or the rice is cooked (slightly al dente), 15 – 20 minutes.
 * 9) Stir in the mushrooms, asparagus, zucchini, yellow squash, red pepper, and broccoli.
 * 10) Turn off the heat and cover the pan until the vegetables are warmed through.

Nutritional information
Per serving:
 * 556 calories | 17g pro | 83g carb | 16g fat(26%)
 * Exchanges: 2 veg | 4.9 bread | 1 meat | 2.7 fat