Baked Risotto With Fines Herbes And Lemon Recipe

Ingredients For Baked Risotto With Fines Herbes And Lemon Recipe

• 3 tablespoon Unsalted butter, divided, plus more for baking dish
• 1 Large leek, finely chopped and washed well
• 1 Large onion, finely chopped
• Coarse salt and freshly ground pepper
• 1.5 cup Arborio or carnaroli rice
• 1.25 cup Dry white wine
• 3.5 cup Chicken broth, warmed, divided
• 1.25 ounce Parmesan Cheese, Finely Grated
• 0.25 cup Coarsely chopped fresh flat leaf parsley
• 3 tablespoon Finely sliced fresh chives
• 1 tablespoon Coarsely chopped fresh tarragon leaves