Spring Veggie Paella

How to make it

1. In a large paella pan or a wide, shallow skillet, heat the olive oil over medium heat. Add the chopped onion and Lee Kum Kee Minced Garlic, sautéing until softened.
2. Stir in the Arborio rice and cook for 2-3 minutes until the rice is well-coated with the oil and slightly toasted. Pour in the white wine and let it simmer until mostly absorbed by the rice.
3. Begin adding the vegetable broth one cup at a time, stirring frequently and allowing the liquid to be absorbed before adding more.
4. Once the rice is almost cooked, add the diced bell peppers, cherry tomatoes, asparagus, snap peas, baby carrots, and artichoke hearts. Stir gently to combine. Mix in the Lee Kum Kee Lemongrass Chili Flavored Hoisin Sauce, ensuring that all the ingredients are well-coated.
5. Continue cooking until the rice is tender and the vegetables are cooked to your liking. Adjust the seasoning with salt and black pepper as needed. Garnish the paella with chopped green onions, fresh parsley, and lemon slices. Allow the paella to rest for a few minutes before serving, letting the flavors meld together. Enjoy!