Bring stock to a simmer and keep on medium-low heat while you prepare other ingredients.
In a large saucepan over medium-high heat, sauté shallot until softened, but not browned.
Add garlic, butter and steel cut oats and cook for one minute, stirring constantly.
Add wine and cook until completely absorbed.
Add stock, one ladleful at a time, stirring frequently, cooking until liquid is nearly absorbed before adding more. The oats should be cooked in about 25 minutes – they will be al dente and creamy.
Remove from heat and stir in pepper, parsley, cheese and peas.
Note: If you don’t have low-salt stock, you can dilute regular stock 1:1 with water.