Pea, Leek, and Pecorino Risotto

Ingredients

• 6 cups low-sodium chicken stock (or vegetable stock)
• 3 tablespoons olive oil
• 4 leeks (white and light green parts finely chopped and rinsed)
• 2 cloves garlic (minced)
• 1 teaspoon fresh thyme (finely chopped)
• 1 ½ cups arborio rice
• 1/3 cup dry white wine
• 1 1/2 cups frozen baby peas (defrosted)
• 1 cup grated Locatelli Pecorino Romano cheese (plus more for serving)
• ¼ cup fresh parsley (for serving)