Leek and Pea Risotto

6 cups stock
4 Tbsp olive oil
2 cups leeks sliced thin
1 1/4 cups Arborio rice
1/4 cup dry white wine
1/2 cup peas
2 tablespoons unsalted butter
1/3 cup grated parmesan

Heat up stock.

Cook leeks in 2Tbsp olive oil until soft but not browned. Set aside.

Heat 2 Tbsp olive oil. Add rice, coat with oil and cook briefly. Add wine and cook under medium heat until wine is absorbed. Add stock approximately one cup at a time while stirring until liquid is absorbed. When there is about one cup left, add leeks and peas and cook until done. Remove from heat and all cheese and butter.

Serve immediately.