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Oat Risotto With Peas And Pecorino

Nutrition per serving    (USDA % daily values)
CAL
454
FAT
73%
CHOL
29%
SOD
36%

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Ingredients for 6 servings

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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