Oat Risotto with Peas and Pecorino

1. 1

   In a large saucepan, melt the butter.

2. 2

   Add the leek and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.

3. 3

   Stir in the oats and cook for 1 minute.

4. 4

   Add 1 cup of the stock and simmer over moderate heat, stirring frequently, until nearly absorbed.

5. 5

   Continue cooking the oats, adding 1 cup of stock at a time and cooking until the liquid is nearly absorbed between additions.

6. 6

   The risotto is done when the oats are chewy-tender and suspended in a thick sauce, about 25 minutes total.

7. 7

   Season with salt and white pepper.

8. 8

   Stir in the peas, scallion and 3/4 cup of the cheese and cook until the peas are heated through, about 1 minute.

9. 9

   Transfer the risotto to bowls, sprinkle with the remaining cheese and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.