3 tbsp extra virgin olive oil, divided
1 brown onion, finely diced
4 garlic cloves, finely diced
450g mixed mushrooms, coarsely chopped
1 can diced tomatoes
1 tsp paprika
1 pinch saffron threads
4 cups vegetable stock
1 cup dry white wine
2 cups arborio rice
1 cup frozen peas
Salt and pepper
Fresh parsley, chopped
Heat a large cast iron pan (12-inches) with olive oil over a medium heat. Sauté onion, garlic and mushrooms for 8-10 minutes.
Stir in tomatoes, paprika and saffron then pour over the vegetable stock, wine, rice and peas. Season well with salt and pepper and bring to a boil, then lower to a simmer. Cook for around 20-30 minutes or until most of the liquid has been absorbed and rice is tender.
Remove the pan from the heat and allow it to sit for 5 minutes. Do not stir.
Sprinkle with parsley and serve with lemon wedges.