- A pinch of saffron powder
- A pack of unsmoked lardons
- 2 leeks
- 1 garlic clove
- A bag of risotto rice
- 1 vegetable stock cube
- 1 cauliflower
- A chunk of Parmesan
- A punnet of baby leaf spinach
- 2 tbsp olive oil plus a glug for cooking
- Sea salt
- Freshly ground pepper
- 700ml hot water
- Baking tray
- Large pan with a lid
- Kitchen paper
- Small pan with a lid
- Measuring jug
- 1.
Heat your oven to 200°C/Fan 180°C/Gas 6. Tip half the saffron powder into a small bowl or cup. Mix with 2 tbsp olive oil. Season. Pop to one side.
- 2.
Warm a large, dry pan on the hob. Tip in the lardons and fry in the dry pan for about 8 mins till they are crisp and the fat has run (if they seem dry, add a splash of oil while they cook). Use a slotted spoon to lift them out. Pop on a plate lined with kitchen paper.
- 3.
Trim and rinse the leeks. Finely slice them. Peel and grate or crush the garlic. Add the leeks to the pan. Fry in the fat from the lardons for 4-5 mins till soft. Fill the kettle and boil it.
- 4.
Add the garlic, the risotto rice and the rest of the saffron powder to the leeks. Cook and stir for 1 min. Pour 700ml hot water from the kettle into another pan. Crumble in the stock cube. Keep warm over a low heat.
- 5.
Gradually add the stock to the risotto rice, a ladleful at a time. Cook over a low heat till each ladleful of stock has been absorbed before adding more. The rice should be tender but still have a bit of a bite.
- 6.
While the risotto is cooking, break the cauliflower into florets. Drizzle with the saffron oil. Roast in the oven for 15-20 mins till tender and charred at the edges.
- 7.
Grate the Parmesan. Rinse the spinach. When the risotto is almost ready, stir in the spinach, half the Parmesan and most of the lardons.
- 8.
Serve the risotto topped with the rest of the lardons, the roast cauliflower and the remaining Parmesan for sprinkling.
