Peas Porridge Hot (oat Risotto With Peas)

Tip: click step to get into cook mode

1 tablespoon unsalted butter

¼ cup finely diced onion

½ cup steel cut oats (not quick cook) or oat groats (coarsley chopped in food processor)

2 ½ cups hot chicken stock

½ cup frozen peas

½ cup grated Parmigiano Reggiano

⅛ cup heavy cream

Salt and pepper, if desired

In a medium-sized pot over medium heat, melt butter. Add onions and cook until translucent. Do not brown.
Add oats and stir to coat the grains with the butter/onion mixture.
In half-cup increments, ladle hot broth over oats and stir, as you would for risotto, until most of the broth is absorbed. Repeat this step until all the broth is absorbed, and oats are al dente, and still a little soupy.
Taste the oats for salt and add some to the pot if needed.
Add the peas and stir to combine. Turn off the heat. Fold in the cheese and cream. Let sit for a minute or so to let the oats absorb a little more liquid.
Serve in warm bowls topped with additional cheese, and cracked black pepper if desired.