Leek risotto

Ingredients

• 2 tbsp olive oil
• 500g leeks, 80g cut lengthways into strips, the rest finely sliced
• 75g butter
• 2 celery sticks, finely chopped
• 2 carrots, finely chopped
• 300g risotto rice (carnaroli or arborio work well)
• 175ml white wine
• 1-1.5 litres hot vegetable or chicken stock
• 50g grated parmesan or vegetarian alternative, plus extra to serve

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