Have all ingredients prepared, measured, and ready to use. Like they say, risotto waits for no one.
Heat butter in a medium sauce pan on medium heat. When foam subsides, add onion and celery, saut until onion is soft, about 4 minutes. Add garlic and saut for 1 minute.
Stir in rice; add a bit of olive oil, saut for 2-3 minutes. Keep stirring until slightly toasted.
Add the wine and stir this a few times. Heat until the liquid is almost evaporated. [Add finely chopped celery leaves]
Add 1 cup of the hot broth (microwave) into the rice mixture and stir. Add the salt & pepper and thyme. Stir often until liquid is absorbed.
Add more broth each time in stages by one (1) cup, stirring routinely, just when the broth is absorbed, add the next, until all (but 1/2 cup) is used. Cooking time varies, ~ 30-40 minutes.
With rice now just tender, add the peas, and mix. Remove from heat and add the parmesan cheese and mix thoroughly.
Transfer the creamy rice to a bowl or plates, and enjoy.
[Use the 1/2 cup broth for next day leftover heating]
