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Baby Artichoke Heart Quinoa Risotto with Shrimp and Meyer Lemon Pesto
CLOSET COOKING24Ingredients
10Minutes
650Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. oil
- 1/2 lb. shrimp (shelled and deviened)
- 1/2 cup white wine
- 1 batch risotto (quinoa, see below)
- 1 batch lemon pesto (meyer, see below)
- 8 artichoke hearts (baby, stems trimmed)
- 1 Tbsp. 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 Tbsp. butter
- salt
- pepper
- 1 meyer lemon (cut into pieces and seeded)
- 1/2 cup basil (packed)
- 1 clove garlic
- 2 Tbsp. pine nuts (toasted)
- 1/4 cup Parmigiano Reggiano (grated)
- 3 Tbsp. olive oil
- salt
- pepper
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NutritionView More
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650Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories650Calories from Fat300 |
| % DAILY VALUE |
| Total Fat33g51% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol105mg35% |
| Sodium900mg38% |
| Potassium980mg28% |
| Protein32g |
| Calories from Fat300 |
| % DAILY VALUE |
| Total Carbohydrate52g17% |
| Dietary Fiber14g56% |
| Sugars3g |
| Vitamin A10% |
| Vitamin C50% |
| Calcium35% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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