Page title and description
Leeks and saffron rice
The distinctive flavour and beautiful hue of saffron lends a special edge to this quick vegetarian dish. Serve on its own with some crusty bread and roasted tomatoes drizzled with olive oil for a simple supper or eat as an accompaniment to grilled fish or chicken.
Ingredients
- pinch saffron (about 10 threads)
- 3 sun-dried tomatoes, chopped
- 2 tbsp olive oil
- 400g leeks, cleaned and trimmed, sliced into 4-5cm lengths
- 90g risotto rice
- 4 tbsp boiling water
- 225ml veg stock
- ½ tbsp each fresh parsley and mint, chopped
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
30 min
PT30M
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Step 1
Put the saffron threads and sun-dried tomatoes into two separate bowls. Pour 2 tablespoons of boiling water over each and leave to steep.
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Step 2
Heat the olive oil and add the leeks. Gently fry for 10 minutes, until softened. Add the risotto rice to the leeks, stir for 2 minutes.
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Step 3
Add the tomatoes and saffron with their liquid, plus the veg stock. Simmer for 12-15 minutes, then leave to stand for another 5 minutes, until the rice is cooked through. Add the herbs and season.
