Quinoa Risotto with Arugula-Mint Pesto

In a food processor, pulse arugula, Manchego, mint, garlic, pine nuts and 1/4 teaspoon salt until finely chopped, scraping down side as needed. Transfer to a medium bowl; stir in 1/4 cup oil. In a 4-quart saucepan, heat remaining 2 teaspoons oil on medium. Add shallots; cook 2 minutes, stirring occasionally. Add quinoa; cook 1 minute, stirring. Add 2 cups warm water and 1 ⁄2 teaspoon salt and heat to boiling on high. Reduce heat; simmer until most of water is absorbed, stirring occasionally; 6 to 8 minutes. Add another 2 cups warm water; simmer until quinoa is just tender, stirring occasionally; 15 to 18 minutes. To quinoa, add butter, lemon juice, half of pesto, and 1 ⁄2 cup water, stirring to combine. Fold in beans. Divide quinoa mixture among 4 serving bowls and spoon remaining pesto over quinoa. Garnish with microgreens, additional mint and pine nuts, if desired.