Oat Risotto with Peas and Pecorino

• 2 tablespoons unsalted butter
• 1 leek, white and tender green parts only, halved lengthwise and thinly sliced crosswise
• 1 cup steel-cut oats, such as McCann's
• 5 cups chicken stock or low-sodium broth
• Salt
• freshly ground white pepper
• 1 cup frozen baby peas (5 ounces), thawed
• 1 scallion, thinly sliced
• 1 cup pecorino shavings

1. In a large saucepan, melt the butter.
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 1 cup of the stock and simmer over moderate heat, stirring frequently, until nearly absorbed.
5. Continue cooking the oats, adding 1 cup of stock at a time and cooking until the liquid is nearly absorbed between additions.
6. The risotto is done when the oats are chewy-tender and suspended in a thick sauce, about 25 minutes total.
7. Season with salt and white pepper.
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. Transfer the risotto to bowls, sprinkle with the remaining cheese and serve.

unsalted butter, only, oats, chicken, salt, freshly ground white pepper, frozen baby peas, scallion, pecorino shavings

Taken from www.foodandwine.com/recipes/oat-risotto-with-peas-and-pecorino (may not work)