Chef’s Tip: Stir in sautéed chopped asparagus in place of peas when in season.
- Heat oil in a large saucepan over medium-high heat. Add onion; sauté 3 minutes or until tender.
- Add Saffron Rice Blend to pot. Add ½ cup vegetable broth; cook, stirring, 3 minutes or until broth is almost evaporated. Repeat with remaining broth, ½ cup at a time.
- Remove from heat. Stir in parmesan and peas. Divide among 4 bowls and garnish with optional toppings as desired.