Oatmeal Risotto

My mom says this was pretty good.  I am skeptical but it is certainly interesting so I may try it.

Oatmeal Risotto
(serves 4)
2 Tbsp canola oil
1 tbsp butter
4 scallions, sliced, including green part (I used shallots)
1 large carrot, grated
1 large garlic clove
1 tbsp thyme
zest of 1/2 orange
1 1/2 cup steel cut oatmeal
3/4 cup white wine
6 1/3 cups of chicken stock, heated
1/3 desmond or parmesan cheese, grated

Heat heavy saucepan and add oil and butter.  When butter is foaming turn heat to low; add scallions, thyme and carrot and cook four minutes until starts to soften.  Add garlic and oatmeal and cook for a few minutes.  Add wine and simmer one minute, stirring constantly.  Add stock one ladleful at a time, stirring constantly until each ladleful is absorbed.  Oatmeal should be creamy but firm to bite.  remove from heat and stir in paremesan and orange zest.