STREAMING NOW: Jamie's Super Food

Lemon and Leek Risotto

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I got this wonderful recipe from my sister-in-law when I was last visiting her. Although, they say that you should make risotto fresh, this was dang good the next day. So what do experts know, eh??!!”

Ingredients Nutrition


  1. Bring the stock to a boil in a medium saucepan, cover, and keep warm over low heat.
  2. Heat the butter and olive in a large saucepan.
  3. Saute the leek and shallots over medium high heat, stirring occasionally, until translucent, about 5 - 7 minutes. Add the arborio and white rice to the leek/shallot mixture and sauté, stirring constantly, for 2 minutes.
  4. Reduce the heat to medium low, add 1 cup of the hot stock and stir frequently until absorbed.
  5. Continue adding 1 cup of stock at a time, stirring, and waiting for it to be absorbed before adding the next measure. This will take 25-30 minutes.
  6. Remove from heat and stir in the lemon zest, fresh lemon juice and the parmesan cheese.
  7. Cover and allow to stand for 3 minutes.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a