Ingredients
- 2 knobs of ghee or coconut oil
- 3 shallots, minced
- 2 garlic cloves, minced
- 1 cup (170 g) quinoa, well rinsed
- 2½ cups (560 ml) vegetable broth, heated 2½ ounces (75 g) grated Pecorino Romano cheese, plus more for garnish if desired 3 cups (75 g) arugula
- Fine sea salt and freshly cracked black pepper About 12 garlic scapes, tough ends trimmed Cold-pressed olive oil
How to Make It
- Melt half of the ghee (1 knob) in a large saucepan over medium heat. Add the shallots and sauté until soft and translucent, about 4 minutes. Add the garlic and quinoa, stir to coat, and cook for about 1 minute.
- Pour in the hot broth and bring to a boil. Reduce the heat and simmer, covered, until the quinoa is tender but still slightly raw, 12 to 14 minutes. Fold in the cheese and cook until the quinoa is al dente and the risotto is still brothy. Remove from the heat and fold in the arugula, which will wilt slightly. Season with salt and pepper.
- Heat a grill or a cast-iron skillet to medium-high heat.
- Rub the scapes with the remaining ghee and put them on the hot surface. Grill, turning them once during cooking, until they are tender and slightly charred, 7 to 10 minutes.
- To assemble, spoon the quinoa onto plates; top with the scapes and more grated cheese if desired. Drizzle with olive oil and sprinkle with plenty of cracked black pepper. Serve hot.