Leek And Pea Risotto | Our Daily Bread

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