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Leek & Pancetta Risotto With Fine Herbes

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“Found the recipe in a William Sonoma magazine and sounds good. I haven't tried it yet and have never made risotto but want to try this. Sounds creamy with lots of flavor. If you try it before me, let me know.”

Ingredients Nutrition


  1. Pat parsley, chervil, tarragon, 4 tablespoons oil, salt and pepper in bowl.
  2. Using immersion blender, blend until smooth. Set fine herbes puree aside.
  3. In pan over medium heat, saute pancetta 8 minutes.
  4. Using slotted spoon, transfer to small bowl.
  5. Reserve 1 tablespoon fat in pan; add 2 tablespoons oil.
  6. Cook onion 7 minutes.
  7. Add leeks, saute, 15-17 minutes.
  8. Add garlic; cook 30 seconds.
  9. Stir in rice and pancetta. Cook until rice is translucent, 2-3 minutes. Add wine; stir until absorbed, 1 minute.
  10. Add broth 1/2 cup at a time; stir constantly until almost completely absorbed before adding more.
  11. When rice is tender but firm to the bite, after 20-25 minutes, remove from ehat.
  12. Stir in butter, cheese and fine herbes puree.
  13. Season with salt and pepper.

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