Saffron Roast Cauliflower & Lardon Risotto
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Prep: 10 mins
Cook: 45 mins
We're making gold with this risotto recipe. Organic cauliflower gets a sprinkling of saffron while high welfare British lardons are fried till they're golden brown.
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Ingredients you'll need
Recipe Ingredients Image
  • 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
From your kitchen
  • 2 tbsp olive oil plus a glug for cooking
  • Sea salt
  • Freshly ground pepper
  • 700ml hot water
You'll need
  • Baking tray
  • Large pan with a lid
  • Kitchen paper
  • Small pan with a lid
  • Measuring jug
Step by step this way
  • 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.

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