2 tablespoons olive oil
1 onion, sliced
2 garlic cloves, sliced
1 pinch each saffron and chilli flakes
1/2 teaspoon smoked paprika
Finely grated zest of 1 lemon
1 cup (220g) medium-grain rice
1/2 cup (125ml) white wine
400g cherry tomatoes
400ml vegetable stock, heated
300g sweet potato, peeld & cubed
1 bunch broccolini, blanched, trimmed
100g green beans, blanched

Preheat oven at 200c. Place cubed sweet potato onto a baking tray and spray with oil. Bake for 15mins or until softened.

Heat oil in a large frypan over medium heat. Add onion, garlic, saffron and chilli flakes, then season and cook, stirring, for 3-4 minutes until onion starts to soften. Add the paprika and lemon zest and cook, stirring, for 1 minute or until fragrant. Add the rice and cook for 1-2 minutes, stirring to coat the grains. Add the wine, cherry tomatoes and hot stock, stirring to combine. Bring to a simmer, stirring, then cover. Reduce heat to low. Cook for 12-15 minutes until rice is soft.

Add sweet potato, broccolini and beans, then cook, uncovered, for 2 minutes to warm through.