Technically, the answer is yes, this leek risotto can be stored in the fridge and it can frozen. But every bone in my body wants to scream out loud that reheated risotto is a far cry from the soft and creamy mound of deliciousness that it is when served fresh. So my advice is don't plan for leftovers. Don't make more than you know you'll need - cut the recipe down if necessary. Risotto continues to absorb liquid as it sits, so becomes more solid and the rice a little mushier, as a result. Yes, reheated risotto is edible but it's definitely past its prime. If, however, you are faced with leftovers then they can be stored in the fridge for up to 48 hours and frozen for up to 3 months. Defrost thoroughly and reheat (on the stovetop or in a microwave) until piping hot, adding a splash of water to loosen the consistency.