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.