As with most risottos, this dish is best enjoyed immediately. But, if you're cooking for just 1 or 2, store the leftovers in an airtight container in the fridge. Heat the risotto up in a saucepan on the stove and add some vegetable broth or water (~ 1/4 cup (60 mL) for every 1 cup of risotto). Heat until warm, stirring occasionally and adding a bit more broth as needed to loosen up the texture. I do not recommend freezing risotto. It significantly changes the texture and hardens, which is the opposite of what you want with risotto.