Oat Risotto with Peas and Pecorino
Ingredients
- 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
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