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Prep the pan: Heat oven to 450°F (230°C). Warm 2 cups vegetable broth then stir in 1 pinch saffron powder (or turmeric). To a large sheet pan, add 1 cup risotto rice, 1 red bell pepper, 10 ounces artichoke hearts, 1 zucchini, 1½ cups frozen peas, 1 onion, and 4 cloves garlic. Drizzle with 2 tablespoons extra virgin olive oil, 3 teaspoons smoked paprika, 1 teaspoon salt, and pepper then toss well so everything is coated. Spread everything into an even layer.
Add the broth: Pour the warm saffron broth over veggies and rice. Stir in ½ cup tomato puree and shake pan to even out. Make sure all the rice is submerged in the broth so it cooks evenly and doesn’t stay crunchy.
Bake: Bake for 25-30 minutes or until the rice is cooked al dente and the liquid is absorbed.
Finish & Serve: Top with crumbled feta and broil on the top rack for 5-7 minutes until lightly charred. Rest 5 minutes then serve with a squeeze of lemon and parsley.