Irish Oatmeal Risotto

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   Heat a large heavy saucepan and add the oil and butter. When the butter is foaming, turn the heat to low, add the scallions, thyme and grated carrot and cook for 4 minutes until beginning to soften. Add the garlic and oatmeal, and cook for a few minutes. Add the wine and simmer for 1 minute, stirring constantly. Reduce heat and add the stock a ladleful at a time, stirring constantly until each ladleful is absorbed. The oatmeal should be creamy but firm to the bite. Remove from heat and stir in the Parmesan cheese and orange zest. Season with salt and pepper to taste.

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