Leek And Pea Risotto | tflmag.com

Ingredients

• 3 Tbsp light olive oil
• 1 Tbsp butter
• 2 medium leeks,* finely chopped
• 1 medium onion, finely chopped
• 1 stalk celery, finely chopped
• 1 1/4 cups risotto rice
• 2 cloves garlic, finely chopped
• 2 tsp fresh thyme or parsley, chopped
• 2/3 cup dry white wine (optional)
• 1 qt hot low-sodium vegetable stock, plus more stock or boiled water, if needed
• 1 1/3 cups frozen or fresh shelled peas, or chopped green beans
• Black pepper and sea salt, to taste
• 1/4 cup grated Parmesan cheese, plus more for serving