Saffron and Leek Risotto - Served 2 Ways

This Saffron and Leek Risotto is the perfect balance of comfort and elegance. The saffron adds a beautiful colour and the sweet creamy leeks take it beyond the norm. I can (and have) eaten this straight from the pan 😉

With Valentines day just around the corner I thought I would share a meal perfect for 2. This is my main course, yes it is a dish that takes a bit of time but isn't high in the effort stakes. It is perfect for making as you drink a glass of wine and eat your selection of canapés.

What sort of Valentine's evening do you have planned? Once I had kids, I found that dates and meals out became far and few between. Netflix and a bottle of wine are the standard! So whilst I was thinking about how to dish up this beautifully vibrant risotto, I had a brain wave, (it maybe not that inspired or original 😉 ) but I thought why not give you a couple of serving options.

If like Stew and I you will be spending Valentines day snuggled on the sofa then get out a nice tray and serve a big bowl of risotto with a spoon. If you are going to be sat at the table, (maybe impressing a new/potential partner) then perhaps plate it with the charred leeks and parsley oil. Both are delicious and both are simple to achieve!

Or maybe you aren't celebrating with a special someone this year? You can still whip this up, eat an extra large bowlful and remind yourself that you are completely and utterly amazing and George Clooney doesn't know what he is missing!!!! (Seriously he doesn't!!!! I mean if he wanted to sit on the sofa, drink off brand champers (which is delicious!!!) eat risotto and watch ER re-runs then he really should be knocking on my door by now! (George not your cup of tea?...what about Idris Elba! Oh swoon!!)

For more tips and tricks on achieving the perfect risotto check out my Simple perfect risotto post.

I have specifically given quantities for 2 here as this is a Valentine's day meal. But the quantities are easily doubled.

Enjoy x

If you love this recipe for Saffron and Leek Risotto why not pin it for later.

Get the Recipe

Saffron and Leek Risotto - Served 2 Ways

Claire | Sprinkle and Sprouts

This Saffron and Leek Risotto is the perfect balance of comfort and elegance. The saffron adds a beautiful colour and the sweet creamy leeks take it beyond the norm. 

5 from 1 vote

Print Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Italian

Servings 2 (or 4 as a side)

Calories 1145 kcal

Ingredients

 

US CustomaryGrams

 

1x2x3x

• 4 cups vegetable stock
• small pinch saffron
• 2 leeks
• 2 tablespoon olive oil
• 1 tablespoon butter
• 1 ½ cups arborio rice
• ⅓ cup white wine
• 2 tablespoon butter
• ½ cup parmesan cheese
• small handful fresh parsley
• 2 tablespoon extra virgin olive oil

Instructions

 

• Bring the stock to the boil and then add in the saffron. Set it over a very low flame to keep warm.
• Top and tail the leek (If making the charred leeks cut six 1 cm disks and reserve later.)
• Chop the remaining leek into half moons.
• Heat the oil and butter in a heavy based sauté pan.
• Add the chopped leeks and cook for 3-4 minutes over a medium heat, until softened.
• Add in the rice and stir to coat in the oil, until the rice is starting to toast.
• Pour in the the wine and stir continuously until it has been absorbed.
• Reduce the heat to low and add a ladleful of stock to the rice.
• Simmer and stir until it has been absorbed then add another ladle of stock.
• Repeat this until all the stock has been added. At this point the rice should be nicely al dente and have a oozy consistency.
• Remove from the pan from the heat, grate in ⅔ of the parmesan. Add the butter and then beat it into the risotto with a wooden spoon. Put the lid on and set it to one side for 5 minutes.
• Serve with fresh parmesan and chopped parsley - or make the Charred Leeks and Parsley Oil.

To Serve this with Charred Leeks and Parsley Oil

• Get a frying pan super hot then add a drizzle of oil.
• Cook the reserved leek disks until they have a nice char on them. Turn and cook on the other side.
• Finely chop the parsley and mix it into the EVOO.
• To serve spoon the risotto into a bowl, add the charred leeks. Shave over the remaining parmesan and drizzle with the parsley oil.

Tried this recipe?Let us know how it was!

Nutrition

Calories: 1145kcal | Carbohydrates: 139g | Protein: 20g | Fat: 52g | Saturated Fat: 19g | Cholesterol: 62mg | Sodium: 2454mg | Potassium: 325mg | Fiber: 5g | Sugar: 8g | Vitamin A: 3210IU | Vitamin C: 10.6mg | Calcium: 349mg | Iron: 8.5mg

Nutrition is per serving

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Saffron and Leek Risotto - Served 2 Ways
(aka my recipe ramble for those who love the waffle)

Random musings that occurred to me as I wrote this post:

I wonder if George Clooney ever watches ER re-runs??? Or Oceans 11-13. Or Perfect Storm (Oh my heart!!!) Do you think he does? I mean I hate watching myself on film, do celebs get that??? Or do they just suck it up and get over it?
Secondly, why isn't ER on Netflix???? I love ER, it is a classic! It needs to be on Netflix. (I might start a campaign)

Not sure where those random musings came from. I think possibly I am overly excited by the thoughts of Valentines day!!!! Or maybe it is just the thought of George Clooney and Idris Elba.....Ooooh Errrr! Now there is a dream Valentines day!!!!

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