Lick My Spoon

Name: Lick My Spoon
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 and freshly ground white pepper; 1 cup frozen baby peas (5 ounces), thawed; 1 scallion, thinly sliced; 1 cup pecorino shavings

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Servings: 6

Ingredients

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2 tablespoons unsalted butter1 leek, white and tender green parts only, halved lengthwise and thinly sliced crosswise1 cup steel-cut oats, such as McCann’s5 cups chicken stock or low-sodium brothSalt and freshly ground white pepper1 cup frozen baby peas (5 ounces), thawed1 scallion, thinly sliced1 cup pecorino shavings

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Instructions

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Step 1

In a large saucepan, melt the butter.

Step 2

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

Step 3

Stir in the oats and cook for 1 minute.

Step 4

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

Step 5

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

Step 6

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

Step 7

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.

Step 8

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

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