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“This risotto has a wonderful, fresh taste. Using arborio rice results in a lovely creamy dish.”

Ingredients Nutrition


  1. Blend first 5 ingredients in processor until thick paste forms.
  2. Bring broth and 2 1/2 cups water to simmer in saucepan over medium heat.
  3. Reduce heat to very low; cover to keep warm.
  4. Heat 2 tablespoons oil in heavy medium saucepan over medium-low heat.
  5. Add leek; sauté until soft, stirring often, about 10 minutes.
  6. Add rice; stir until heated through, about 3 minutes.
  7. Add wine; simmer until absorbed, stirring often.
  8. Add warm broth mixture 1 cup at a time, allowing each addition to be absorbed before adding next and stirring often, until rice is tender but still firm to bite, about 20 minutes.
  9. Cover; remove from heat.
  10. Let stand 3 minutes.
  11. Uncover; stir in herb paste, 1/4 cup Parmesan cheese, and 1 tablespoon olive oil.
  12. Season to taste with salt and pepper.
  13. Serve immediately in warm bowls, passing additional Parmesan cheese alongside.

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