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. Perfect for entertaining or a mid week meal. #sundaysuppers
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5 from 1 vote

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. 
Prep Time10 mins
Cook Time30 mins
Total Time30 mins
Course: Main Course
Cuisine: Italian
Servings: 2 (or 4 as a side)
Calories: 1145
Author: Claire | Sprinkles and Sprouts
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Ingredients

  • 4 cups vegetable stock
  • small pinch saffron
  • 2 leeks
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 1/2 cups arborio rice
  • 1/3 cup white wine
  • 2 tbsp butter
  • 1/2 cup parmesan cheese
  • small handful fresh parsley
  • 2 tbsp 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 2/3 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.

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
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