Here’s a recipe that Robin found – some place.

1/3 cup water
1 onion, chopped
1 1/2 teaspoons minced fresh garlic
4 cups vegetable broth
1/2 teaspoon white pepper
1/4 teaspoon powdered saffron
1 cup Arborio rice
2 cups cut green beans
2 zucchini, cut in half lengthwise, then sliced
1 red bell pepper, cut into strips
1 or 2 ears corn, cut into 1-inch pieces
1 Tablespoon minced fresh basil
1 Tablespoon minced fresh parsley
1/4 teaspoon grated lemon zest
1 15-ounce can garbanzo beans, drained and rinsed
1 14-ounce can artichoke hearts, drained and rinsed

Place the water, onion, and garlic in a large saucepan. Cook, stirring frequently, for 3 minutes.

Add the broth, pepper, and saffron. Bring to a boil and stir in the rice and green beans. Reduce the heat, cover, and cook over low heat for 8 minutes. Add the zucchini, bell pepper, corn, basil, parsley, and lemon zest. Mix well. Cover and cook for an additional 8 minutes. Add the garbanzo beans and artichoke hearts. Cook, stirring occasionally, for about 5 minutes.

Serve hot.