Wild Mushroom and Pea Oatmeal Risotto with Shaved Pecorino Cheese

350g Mornflake Jumbo Oats
50g butter (healthier option – grass-fed butter or coconut oil)
1 shallot (about 50g), finely chopped
1l low-sodium or homemade vegetable stock
280g cep mushrooms, diced, reserving a few to slice for decoration
150g green peas
70g whipping cream (for a healthier option, beat butter with skimmed milk)
80g Pecorino cheese (for a healthier option, try light yellow cheese)
30g spring onion, finely sliced