Oat Risotto with Peas and Asiago

Oat Risotto with Peas and Asiago (Adapted from Food and Wine)

5 cups vegetable broth
2 tablespoons unsalted butter
3/4 cup thinly sliced leeks
1 cup dry steel-cut oats
salt and freshly ground white pepper
1 cup frozen baby peas, thawed
1 green onion, thinly sliced
4 ounces fresh grated Asiago cheese, divided

In a medium saucepan, add broth and bring to a simmer. Reduce heat to low and keep warm.

In a large saucepan, melt butter over medium heat - add leeks and cook until softened, about 5 minutes. Stir in oats and cook for 1 minute. Stir in 1 cup of the broth and simmer, stirring, until nearly absorbed. Continue cooking, adding 1 cup broth at a time and cooking until the liquid is nearly absorbed between additions, about 25 minutes total - it is done when the oats are chewy-tender and suspended in a thick sauce. Season to taste with salt and white pepper.

Stir in the peas, scallion and 3 ounces (3/4 cup) cheese - cook just until the peas are heated through, about 1 minute. Evenly divide the mixture between the bowls and scatter each with a portion of the remaining cheese to serve.

Makes 4 servings.

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