Oats Risotto

12 ingredients
1 steps

Ingredients

  • 4-5 cups chicken stock or low-sodium broth
  • 3 tablespoons unsalted butter
  • 1 leek (white and tender green parts only) halved, sliced thin and washed
  • 1 large garlic clove, peeled and sliced thin
  • 1 cup white wine
  • 11/2 cups stone or steel-cut oats
  • 1 cup English peas, fresh or frozen
  • 4-5 ramps or spring onions,
  • cleaned and sliced thin
  • 1 cup grated Pecorino Romano
  • Kosher salt, to taste
  • Good olive oil or black truffle oil, for garnish

Directions

  1. 1
    {"0":"1. Put stock in a small pot and bring to a simmer. Meanwhile, in a large saucepan over medium heat, melt 2 tablespoons butter. When butter starts bubbling, add leeks and cook over medium heat, stirring occasionally, until softened, about 5 minutes.","2":"2. Add garlic and cook until aromatic, 1-2 minutes more. Add wine and stir to combine. Cook until most of the wine has evaporated, about 7 minutes. Stir in oats and toast 1 minute.","4":"3. Stir in 1 cup simmering stock and cook while stirring frequently. When nearly all the stock has been absorbed, add another cup of stock. Continue 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, about 25 minutes total.","6":"4. Stir in peas, ramps, 3\/4 cup Pecorino and remaining butter. Cook until peas and ramps are heated through, about 1 minute. Season with salt, to taste.","8":"5. To finish the dish, sprinkle risotto with remaining cheese. Drizzle olive or truffle oil overtop and serve immediately."}

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