Food Recipes Breakfast & Brunch Oatmeal Oat Risotto with Peas and Pecorino 5.0 (5,172) Add your rating & review Chef Graham Elliot cooks steel-cut oats risotto-style to make a savory porridge. For a quicker version, Grace Parisi simmers steel-cut oats risotto-style in chicken stock until they're tender, then stirs in nutty pecorino cheese and sweet baby peas. Slideshow: More Risotto Recipes By Grace Parisi Grace Parisi Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television. Food & Wine's Editorial Guidelines Updated on October 15, 2015 Save Rate PRINT Share Close Photo: © Leela Cyd Total Time: 35 mins Yield: 6 Cook Mode (Keep screen awake) 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 Directions In a large saucepan, melt the butter. Add the leek and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Stir in the oats and cook for 1 minute. Add 1 cup of the stock and simmer over moderate heat, stirring frequently, until nearly absorbed. Continue cooking the oats, adding 1 cup of stock at a time and cooking until the liquid is nearly absorbed between additions. The risotto is done when the oats are chewy-tender and suspended in a thick sauce, about 25 minutes total. Season with salt and white pepper. 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. Suggested Pairing Earthy, full-bodied, Rhône white, such as a Crozes-Hermitage Blanc. Originally appeared: July 2008 Rate It Print