Riverford Wicked Leeks
Leeks and saffron rice recipe image

Print 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.


  • Pinch saffron (about 10 threads)
  • 3 sun-dried tomatoes, chopped
  • 2 tbsp olive oil
  • 400g leeks, cleaned & trimmed, sliced into 4-5cm lengths
  • 90g risotto rice
  • 4 tbsp boiling water
  • 225ml veg stock
  • ½ tbsp each fresh parsley & mint, chopped
  • Salt & pepper


  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.
  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.
  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.
want to cook with fresh ingredients? try one of our award winning veg boxes