Lick My Spoon | Oat Risotto with Pecorino and Peas

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