 (Photos by Justin Tsucalas for The Washington Post; food styling by Nichole Bryant for The Washington Post) | Week 12: Let's celebrate!Cheers to you! Guess what? We've been cooking plant-forward meals together for 12 weeks! How the time has flown. You've eaten 20-minute tacos, messy grilled BBQ portobellos and classy mushroom lasagna. You've learned how to saute tofu so it's crispy and golden, make a legit falafel sandwich from dried chickpeas, and produce a pot of creamy mac and cheese without one ounce of actual cheese. You've befriended smoked paprika, nooch and garlic, heavy hitters when it comes to coaxing flavor from plants. And hopefully, you've found a new favorite recipe or two along the way. Ready to clink glasses? This week is all about celebrating the journey, and we've got two recipes that are fit for a party! The ingredient that ties them together might surprise you.  | This week's recipes | Artichoke and Roasted Red Pepper Paella
Party food at its finest: Just look at it! This skillet of saffron-scented rice and colorful veggies invites you to jump right in. Pecorino and Leek Risotto With Asparagus
White wine and leeks make for a supremely sophisticated risotto. Pair it with the rest of that wine bottle!  | Your shopping list | Click this link for an easy-to-save shopping list that includes ingredients for both recipes.  | All about arborio | Some of the most gourmet and celebratory plant-powered dishes feature … wait for it … rice. Okay, we know rice doesn't have the allure of steak or scallops for many people. But believe it or not, humble rice transforms into some seriously sexy party dishes. Today we're not talking about just any old rice. We're featuring arborio rice, an oval-shaped short-grain rice with a pearly white exterior. It's traditional in Italian risottos, and you can also use it to cook Spanish paella. The dishes are polar opposites in cooking method, and both are absolutely divine. Paella partyPaella is a traditional Spanish dish: it's showy, versatile and feels like a celebration every time. It's always served right in the pan with a vibrant array of veggies, meat and seafood. While it's often made with short-grained bomba rice, arborio rice is easier to find in the U.S. and holds up well in paella, too. A good paella maker knows the mantra, "DO NOT STIR." Do not even think about stirring your paella, or you'll end up with a gummy mess. Rather, set it and forget it: the broth cooks slowly through the rice, leaving a tender, saffron-scented delight behind. When making one-pot rice dishes such as paella, keep the following in mind: Measure and chop everything ahead of time. The upfront cooking goes quickly, so we like to have every.single.thing measured, chopped and ready to go. Pay attention to heat. If it's too high you'll get crunchy rice; too low and you'll get soggy rice. Pay close attention to the heat levels specified in the recipe and adjust accordingly. Center the pan. Make sure to keep the pan centered over the heat source for an evenly cooked rice. Not shaken, stirred: a great risottoRisotto sounds intimidating to make at home, right? Like you'll be slaving away at the stove for hours? Luckily, with the right recipe, risotto is totally doable — even on a weeknight. Your fears are not unfounded, though. Contrary to paella, many classic risotto recipes require stirring constantly for 40 minutes. Who's got time for that? For this one, we've distilled the method to its most essential steps. Here's how to make a great risotto without your arm falling off: Heat the broth in a saucepan. You'll be adding warm broth to the risotto: cold broth would lead to uneven cooking. Saute shallot or leek in butter. Imagine the aroma here. (Oh, yes!) Add the rice for a few minutes to kick-start the cooking. Splash in some white wine. That sizzle! It lends an elegance to the dish, and who's going to argue with finishing the bottle with your meal? Stir in the broth one ladleful at a time. Just 12 minutes of adding broth and stirring occasionally brings this risotto together. No babysitting required. Add the cheese and stir vigorously. Voila! Super creamy risotto.  | Recipes | Artichoke and Roasted Red Pepper PaellaThis paella is fit for a party and a weeknight meal. It uses traditional Spanish methods while employing cooking tools you already have in your kitchen — no paella pan required. The bright jumble of veggies and yellow rice is a true showstopper. Serve with a Spanish red or white wine (might we recommend a tempranillo or an albariño?) and a side of manchego cheese and olives. Want to add seafood? Saute shrimp or scallops before you start the paella, then add them to the top with the quartered artichokes and sliced red peppers. Lupini beans are large white beans that you'll find sold in jars in the legume aisle of your grocery store, or near specialty products, such as olives and jarred roasted red peppers. If you can't find them, look for canned butter beans, or use any canned white bean. Saffron is on the pricey end because of its harvesting method: It is the hand-picked stamens of crocus flowers. Because you only use a little per recipe, it's worth investing in a stash. Saffron adds a unique, earthy flavor for which there's no real real substitute. Refrigerate leftovers for up to 2 days; reheat on the stove top. For easy printing and scaling, view this recipe at washingtonpost.com/recipes. Ingredients4 servings
Prep time: 5 minutes. Cook time: 25 minutes. 2 tablespoons extra-virgin olive oil
1 cup white arborio rice (see Note)
1 small yellow onion, cut into small dice
3 medium garlic cloves, minced
1 medium tomato, hulled and chopped (1 cup)
1 medium zucchini, trimmed and chopped (1 cup)
7 ounces quartered artichoke hearts, 1/2 cup of them chopped
2 large roasted red peppers; 1 chopped and 1 thinly sliced (drained, from a jar)
1 cup canned or jarred lupini beans or butter beans, drained (may substitute any white beans)
2 cups low-sodium vegetable broth
1 tablespoon Spanish smoked paprika (pimentón)
1/2 teaspoon ground turmeric
1 teaspoon loosely packed saffron threads
1 teaspoon kosher salt
Flat-leaf parsley leaves, finely chopped, for garnish StepsPaella is simple, and the cooking process goes fast. Make sure to measure and chop every ingredient before you start to cook. (This is true for most recipes, but especially paella!) Heat the oil in a large skillet (or a paella pan if you have one) until shimmering over medium-high heat. Add the rice and toast, stirring, for about 2 minutes, until the rice starts to turn light brown. Add the onion and garlic, and cook for 1 minute until coated and fragrant. Stir in the tomato, zucchini, the 1/2 cup of chopped artichoke, the chopped roasted red pepper and the beans. Cook for 1 minute, stirring constantly. Add the broth, paprika, turmeric, saffron and salt. Give the mixture a stir, then repeat after us: I promise I will not stir again! Paella magic happens as the broth cooks down slowly through the rice; it's not stirred. Cook on medium high-heat, simmering for 3 minutes, then reduce the heat to medium-low. (Remember, no need to stir!) Artfully arrange the reserved artichoke quarters and thinly sliced roasted red pepper strips on the surface. Make sure the pan is centered on its burner for even cooking. Continue cooking at a steady bubble until the broth is fully absorbed, about 13 minutes. After a full minute with no more bubbling, turn off the heat. (You can cook the paella a little longer to promote a bottom crust, just proceed at your own risk and pull the pan off of the heat before the crust blackens.) Cool for 5 minutes before serving, then garnish with chopped parsley. We like to place the skillet on the table and let eaters serve themselves. Note: Use short-grained bomba rice instead of arborio if you can find it. Nutritional facts (per serving): Calories: 390; Protein: 13 g; Carbohydrates: 72 g; Fat: 9 g; Saturated Fat: 1 g; Cholesterol: 0 mg; Sodium: 430 mg; Fiber: 10 g; Sugar: 6 g. Pecorino and Leek Risotto With AsparagusOne of the sexiest ways to eat rice is undoubtedly in risotto, Italy's way of making this humble grain sleek and sophisticated. Pecorino-Romano, an aged sheep's milk cheese, is even sharper than Parmigiano-Reggiano. Combined with leeks and white wine, it's positively rich and divine. Serve with roasted lemon asparagus as a bright counterpoint. Refrigerate leftovers for up to 2 days; reheat on the stove top. The risotto becomes thick when cold, so add a splash of broth or water to return it to a creamy texture. For nutritional information and easy printing and scaling, view this recipe at washingtonpost.com/recipes. Ingredients2 to 3 servings
Prep time: 5 minutes. Cook time: 25 minutes. For the risotto
2 cups low-sodium vegetable broth
2 cups water
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1/2 large leek, cleaned and chopped (1 cup)
1 cup white arborio rice
3/4 cup dry white wine, such as pinot grigio or chardonnay
1/2 teaspoon kosher salt
3 ounces grated pecorino-Romano cheese (¾ cup), plus more for garnish
Freshly ground black pepper
Fresh flat-leaf parsley leaves, finely chopped, for garnish For the asparagus
8 ounces thin asparagus stalks, washed, dried; tough ends trimmed
Extra-virgin olive oil
Pinch kosher salt
Freshly ground black pepper
Lemon wedges, for serving StepsFor the risotto: Combine the broth and water in a medium saucepan over medium heat. (You'll gradually add this to the rice as it cooks.) Switch gears for a moment to the asparagus: Preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper. Arrange the asparagus in a single layer on the baking sheet. Drizzle it with oil and season with the salt and a few grinds of black pepper, then toss it all together with your hands until evenly coated. Pop it in the oven and roast for 12 to 15 minutes, until fork-tender. Let the asparagus cool on the pan. Meanwhile, let's get that risotto going: Heat the oil and butter in a large skillet over medium heat. Add the chopped leek and cook for 2 to 3 minutes, until softened. Add the rice and cook, stirring occasionally, about 2 minutes until the rice starts to turn light brown. Pour in the wine (enjoy that pleasant sizzle!) and cook until that liquid is absorbed, stirring occasionally, about 2 minutes. Now, here's where you'll start adding the hot liquid. Stir in one ladleful along with the salt. Cook, stirring occasionally until the liquid is fully absorbed, then add the next ladleful. Continue this way for about 12 minutes, adding the liquid and stirring it in, and then start tasting. You're looking for grains that are creamy but have just a little bit of a bite in the center. When the risotto is done, reduce the heat to low and add one more ladle of broth, the cheese and a few grinds of black pepper. Stir vigorously for 1 to 2 minutes until you've got a thick and creamy risotto. (You may have just a little bit of unused broth left over: That's okay. Save it for reheating leftovers.) To serve, ladle the warm risotto onto plates. Use the lemon wedges to spritz the roasted asparagus with juice, then top each portion of the risotto with asparagus. Garnish with the chopped parsley and more cheese. Oh, and enjoy with the rest of the bottle of white wine! Nutritional facts (per serving): Calories: 530; Protein: 18 g; Carbohydrates: 59 g; Fat: 18 g; Saturated Fat: 9 g; Cholesterol: 40 mg; Sodium: 910 mg; Fiber: 3 g; Sugar: 5 g. That's a wrap!We hope you've enjoyed this journey, because we have — immensely! It's been a thrill these 12 weeks to share recipes from our kitchen to yours. We hope this is not goodbye, but just the beginning of your plant-powered cooking adventures. And we'll still be in your corner along the way! Make sure to follow along with Voraciously for the tip-top in fresh new recipes, how-to guides and much more, and drop us a line at A Couple Cooks or on Instagram. Happy cooking, and let's keep in touch! We've got winners! For the last 12 weeks, we've asked you to share your Voraciously Plant Powered newsletter creations with us on Instagram with #eatvoraciously. Thanks to all of you for not only following along with this series, but for making the recipes and sharing your modifications with us. Congrats to @ninatwinkle, @susandjones27 and @mellisco — your cooking (and photography) skills have won you a Voraciously tote bag. We'll reach out to you individually via DM. Have a question? Email us at voraciously@washpost.com. Message @eatvoraciously on Instagram. Sonja and Alex Overhiser are authors of the cookbook "Pretty Simple Cooking" and bloggers at the recipe website A Couple Cooks. Find them at @acouplecooks on Instagram and Twitter. | 
Email 
