Oat Risotto with Peas and Pecorino

Ingredients:

• 2 Tablespoons Extra Virgin Olive Oil
• 1 leek, white and tender green parts only (halved lengthwise and thinly sliced crosswise)
• 1 cup steel-cut oats
• 5 cups low sodium chicken broth
• Salt
• Freshly ground black pepper
• 1 cup frozen baby peas (may need to be pureed)
• 1 scallion, thinly sliced
• 1 cup pecorino shavings

Directions:

1. In a large saucepan, add olive oil.
2. Add the leek and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.
3. Stir in the oats and cook for 1 minute.
4. Add 5 cups of the stock and simmer over moderate heat, stirring frequently, until nearly absorbed.
5. The risotto is done when the oats are a slurry well cooked texture, about 60 minutes total. Season with salt and pepper.
6. Stir in the peas, scallion and 3/4 cup of the cheese and cook until the peas are heated through, about 1 minute. Transfer the risotto to bowls, sprinkle with the remaining cheese and serve.

Adapted from Foodandwine.com