And yet it might be the creamiest risotto we’ve ever tasted. Red quinoa, pearl barley and steel-cut oats simmer over low heat while scallions blister in the oven. At the very end, we whisked in Parmesan and spinach for added creaminess and pockets of green. The final touch: those charred scallions draped over your steaming bowl of risotto. Cook, relax, and enjoy!
What you’ll need: 6 scallions
1 clove garlic
1 oz Parmesan (½ cup grated)
¼ cup red quinoa
2 tablespoons pearl barley
2 tablespoons steel-cut oats
8 oz vegetable broth
2 oz baby spinach
freshly ground black pepper
Trim roots from scallions. Thinly slice 2 of the scallions. Peel and finely chop garlic. Finely grate Parmesan.
Heat 1 tablespoon oil in a medium skillet over medium high heat. Add scallions and garlic and cook, stirring, until softened, about 2 minutes. Season with salt and pepper.
Add quinoa, barley, and oats and cook, stirring, until quinoa begins to pop, about 3 minutes. Add vegetable broth and 3 cups water and bring to a simmer. Cook, stirring occasionally, until grains are tender and liquid is mostly absorbed, 25–30 minutes.
Meanwhile, preheat broiler with rack in highest position. Toss whole scallions with 2 teaspoons olive oil and season with salt and pepper. Broil, flipping halfway through, until lightly charred, about 4 minutes.
Stir spinach and almost all of Parmesan into risotto (reserve some for serving), stirring until spinach wilts, about 1 minute; season with salt and pepper.
Serve risotto topped with charred scallions and a bit of Parmesan. Enjoy!