Prepare the Leeks: Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the sliced leeks and a pinch of salt. Sauté for about 10 minutes, stirring occasionally, until the leeks are soft and lightly caramelised. Remove the leeks from the pan and set them aside.

Cook the Onion and Garlic: In the same pan, add the remaining 1 tablespoon of olive oil and the butter. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Toast the Rice: Add the Arborio rice to the pan with the onion and garlic. Stir to coat the rice with the oil and butter, and cook for 2-3 minutes until the rice becomes slightly translucent around the edges.

Deglaze with Wine: Pour in the white wine and stir continuously until the wine is mostly absorbed by the rice.

Add Broth Gradually: Begin adding the warm broth, one ladleful at a time, stirring frequently. Wait until most of the liquid is absorbed before adding more broth. Continue this process until the rice is creamy and cooked al dente, about 20-25 minutes. If needed, use the additional 1-2 ladlefuls of hot water to achieve the desired consistency.

Add the Leeks and Lemon: Once the rice is cooked, stir in the sautéed leeks, lemon juice, and lemon zest. Cook for an additional 2-3 minutes to combine the flavors.

Finish with Herbs and Cheese: Stir in the chopped dill, parsley, and grated Parmesan. Season with salt and pepper to taste.

Serve and Garnish: Transfer the risotto to serving plates or bowls. Top with chopped cherry tomatoes, additional fresh dill or parsley, and extra lemon zest if desired. Enjoy!