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Oat Risotto with Peas and Pecorino

  • 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
  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