Risotto with artichoke hearts, peas and celery

At the moment I am really into rice. Looking at the ingredients on hand for the main meal on Sunday, I decided to buy some risotto rice, which is not what I usually cook with, normally being a fan of long grain brown rice.
However I have not had much luck in the past attempting to make risotto with that, so I decided to splash out at Waitrose, and buy an inexpensive pack of own brand risotto rice.
I based my recipe around the one on the back of the pack but with some slight variations.

Ingredients:
4 sticks celery, washed and chopped
2 onions, peeled and chopped
1 clove garlic, finely chopped
Half a jar of Artichoke Hearts Antipasti
1 tablespoon frozen Petit Pois
1 litre vegetable stock (I use Marigold Bouillon)
1 tablespoon Engevita Nutritional Yeast Flakes

Drain the olive oil from the artichoke hearts using a fine mesh sieve and add it to a large pan.
Set aside the artichoke hearts
Heat the oil, then add the onions, celery, and garlic.

Once the onions have started to soften, add the rice and cook with the stock according to the pack instructions.
When the rice is nearly done, add the peas and the reserved artichoke hearts.
Just before serving the rice, add the Engevita Nutritional Yeast Flakes and stir well.