Veggie Risotto

2 Tbsp olive oil
1/3 head of broccoli, trimmed
salt and pepper to taste
3 cups chicken broth
1 medium leek, thinly sliced
1 clove garlic, minced
1 cup arborio rice
3/4 cup freshly grated Parmesean Cheese
1/2 cup frozen peas, thawed

Heat 1/2 Tbsp oil in medium skillet over medium-high heat. Add broccoli. Sprinkle with salt and pepper. Saute about 2 minutes. Set aside. Bring broth to simmer in medium saucepan over low heat. Cover, keep warm. Heat remaining oil in large heavy pot over medium high heat. Add leeks and garlic. Saute until leeks begin to soften, about 3-4 minutes. Add rice; stir until rice is translucent, about 3 minutes. Reduce heat to medium. Add 1/4 cup broth, stir until liquid is absorbed. Add broth 1/4 cup at a time, stirring constantly until each addition is absorbed before adding the next 1/4 cup, until there is only 1/2 cup broth remaining. Add cheese, peas, broccoli, and remaining broth. Simmer until vegetables are just tender and risotto is creamy. Season with salt and pepper.