Pic of Leeks and saffron rice

Leeks and saffron rice

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Leeks and saffron rice

Main Serves 2 40 min
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.


  • 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


Prep time: 10 min
Cooking time: 30 min
  • 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.
  • 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.
  • 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.

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