Heat 1 gallon vegetable broth in a large enough pot and keep it warm throughout the recipe.Heat 2 tablespoons extra virgin olive oilin a large skillet or dutch oven. Add 1 medium onion (chopped) and sauté for 5 minutes or until translucent.
Add 2 cups wholegrain oats and sauté them for about 1 minute.
Add 2 ladleful vegetable broth, 1 teaspoon salt, set the heat to medium and stir often, until the broth has evaporated. Repeat this step until the oats are almost ready to be served. NOTE: keep the broth on the heat at all times, you need to add it to the oats while it's hot. Do not add more than 2 ladles of broth at a time or you won't get the creamy risotto consistency.
While the oats are cooking you can prep the peas.Boil 3½ cups peas in a pot with salted boiling water as per package instructions. Drain then blend them until you get a very smooth cream.
When the oats are almost cooked, stir in the pea cream and finish cooking for 2 more minutes.Taste and adjust for salt and add more broth if needed.
You want the consistency to be creamy and wavy and a bit more runny than you think as the oats will thicken up as you serve them.
Serve on a flat plate, sprinkle chopped parsley, a twist of black pepper and drizzle of good quality extra virgin olive oil.