Risotto made with Quinoa!!!

Today was a very different meal from anything else I have ever made but I recently made Quinoa cakes and they were amazing so I wanted to try another Quinoa recipe.  We tend to have seafood once a week so this was going to be our seafood meal.  It is a fairly time consuming meal to make and there is always something to do while one thing is cooking but I had a blast making it and it is well worth the effort!  Quinoa is one of the newest "superfoods" out there so I have tried to play around with it some since I love the taste!  It is definitely not for everyone but I would always say try everything once!  This recipe is from Closet Cooking and instead of using whole artichoke I used whole canned artichoke to make my life easier.  Just make sure to drain all of the water out and you don't have to saute them separate from the garlic since they are already softer from being in water.

Baby Artichoke Heart Quinoa Risotto with Shrimp and Meyer Lemon Pesto

Ingredients:
1 tablespoon oil
1/2 pound shrimp (shelled and deviened)
1/2 cup white wine
1 batch quinoa risotto (see below)
1 batch meyer lemon pesto (see below)

Directions:
1. Heat the oil in a pan.
2. Add the shrimp and saute until cooked, about 2-3 minutes per side and set aside.
3. Add the white wine, deglaze the pan and mix the wine into the risotto.
4. Serve the risotto with shrimp and meyer lemon pesto.

Baby Artichoke Heart Quinoa Risotto

Ingredients:
8 baby artichoke hearts (stems trimmed)
1 tablespoon olive oil
1 onion (diced)
2 cloves garlic (chopped)
1 cup quinoa
1/2 cup white wine
3 cups chicken broth (or vegetable)
1/2 cup parmigiano reggiano (grated)
1 tablespoon butter
salt and pepper to taste

Directions:
1. Peel the leaves from the artichokes until you get to the paler tender inner leaves. Cut the top third off and discard and cut the artichoke in half. (Tip coat the artichoke hearts in lemon juice to prevent discolouration.)
2. Heat the oil in a pan.
3. Add the artichoke hearts and saute until tender, about 6-8 minutes.
4. Add the onion and saute until tender, about 5-7 minutes.
5. Add the garlic and saute until fragrant, about 1 minute.
6. Add the quinoa and stir to coat with the oil.
7. Add the wine, deglaze the pan and stir while simmering until it is gone.
8. Add 1/2 cup of the stock at a time and stir while simmering until it is gone. Continue until the quinoa is tender.
9. Add the parmigiano reggiano and butter and stir to help it melt in.

Meyer Lemon Pesto

Ingredients:
1 meyer lemon (cut into pieces and seeded)
1/2 cup basil (packed)
1 clove garlic
2 tablespoons pine nuts (toasted)
1/4 cup parmigiano reggiano (grated)
3 tablespoons olive oil
salt and pepper to taste

Directions:
Place everything into a food processor and blend.

Even looks pretty on a plate!

Hope you enjoy!!!