Pesto-ish Risotto

Every fall, black swallowtail caterpillars takeover my backyard basil plants. I needed to make this basil-loaded dish before sharing my plants with them. :/

This risotto was rich, creamy, and hearty. The absolute highlight of the finished dish was the crispy garlic and pan-toasted pine nut topping. Loved it.

This recipe was adapted from Bon Appétit, contributed by Christian Reynoso. I adapted the original recipe to prepare it in a pressure cooker. Easy and elegant.

Yield: 4 to 6 Servings

  • 4 T unsalted butter, divided
  • 2 cups arborio or carnaroli rice
  • 5 to 8 large garlic cloves, thinly sliced, divided
  • 6 cups chicken or vegetable stock
  • 5 T extra-virgin olive oil
  • 1/4 cup (4 T) raw pine nuts
  • 1/2 tsp ground turmeric
  • Kosher salt and freshly ground pepper
  • 4 1/2 cups (loosely packed) basil leaves (from 1 large bunch), torn into 1″ pieces
  • shaved or finely grated Parmesan, for serving (I used Parmigiano-Reggiano)
  • Parmesan rind, optional
  • juice of 1/2 large lemon
  1. Melt 2 tablespoons of butter in a 5 or 7 quart pressure cooker over medium heat.
  2. Add the rice and increase heat to medium-high. Cook, stirring, until grains are partially translucent, about 1 1/2 minutes.
  3. Add 2 cloves of garlic slices and cook until fragrant, about 30 seconds.
  4. Add all of the unheated stock; stir.
  5. Lock the lid in place and bring to high pressure over high heat.
  6. Adjust the heat to maintain high pressure. Cook for 7 minutes.
  7. Release the pressure according to the manufacturer’s instructions or place the pot under running cold water. (I used a quick release method.)
  8. Carefully open the lid, being careful of the steam. The stock should be almost completely absorbed but the rice will be covered with a thick layer of milky broth. (more stock can be added at this point if the risotto appears too thick)
  9. Meanwhile, cook the remaining 6 cloves of garlic slices, olive oil, and pine nuts in a small saucepan over medium-low heat, stirring occasionally, until garlic starts to turn golden around edges. Reduce heat to low and continue to cook, stirring often, until pine nuts and garlic are golden, about 5 minutes.
  10. Remove from heat; stir in turmeric and season with pepper, to taste. Set aside.
  11. Stir in remaining 2 tablespoons of butter, the Parmesan rind, if using, into the risotto. Season with salt, to taste.
  12. Stir the freshly squeezed lemon juice into the risotto and add freshly ground black pepper, to taste.
  13. Stir basil into risotto.
  14. Ladle risotto, discarding the Parmesan rind, into shallow bowls. Top with garlic–pine nut oil and Parmesan. Serve.

Cheesy Baked Pasta with Cauliflower & Tomatoes

I have a couple family friendly comfort food pasta casseroles to share. In my house, this type of dish always seems to be the perfect meal in cold weather.

We recently enjoyed this one on a snowy evening- eating by candlelight. I thanked my lucky stars that it had finished baking before our power went out… hence the candlelight! 😉

This recipe was adapted from Bon Appétit, contributed by Chris Morocco. I used diced tomatoes and substituted fontina for provolone. I suppose half and half could be substituted for some (or all) of the heavy cream, but I went for the full indulgence on this (dark and cold) occasion.

  • 1 pound pasta, such as medium shell or tube pasta (I used Capunti pasta)
  • 1 14-ounce can diced tomatoes
  • 8 ounces low-moisture whole-milk mozzarella, coarsely grated
  • 4 ounces fontina, coarsely grated
  • 2 ounces extra sharp cheddar, coarsely grated
  • 2 ounces Parmesan, finely grated
  • 1½ cups heavy cream
  • coarse salt and freshly ground black pepper
  • ½ head of cauliflower, coarsely chopped
  • room-temperature butter or nonstick cooking oil spray (for pan)
  • fresh herbs such as thyme, basil, or parsley, for garnish, optional
  1. Preheat oven to 350°, preferably on convection.
  2. Cook pasta in a large pot of boiling salted water until about halfway cooked (it needs to be very firm at this stage so that it doesn’t overcook when baked). Drain, reserving ½ cup pasta cooking liquid, and run under cold water to stop the cooking. Drain well.
  3. Combine mozzarella, fontina, cheddar, Parmesan, cream, diced tomatoes, and reserved ½ cup pasta cooking liquid in a large bowl; mix to combine. Season generously with salt and pepper.
  4. Add cauliflower and cooked pasta and toss to coat.
  5. Grease a 3-qt. or 13x9x2″ baking dish with butter or cooking oil spray.
  6. Scrape in pasta mixture and spread out into an even layer.
  7. Cover dish tightly with foil and bake pasta until hot throughout and steaming when foil is lifted, 20–25 minutes.
  8. Remove foil and increase oven temperature to 425◦, preferably on convection.
  9. Continue to bake pasta until sauce is bubbling and top is browned and crunchy in spots, 20–30 minutes.
  10. Let cool slightly before serving. Garnish with fresh herbs, as desired.

Note: Pasta can be assembled 2 days ahead. Cover and chill until ready to bake.

One Year Ago: Vegetable Shepherd’s Pie

Two Years Ago: Oscar Night Waffles

Three Years Ago: Chicken Parmesan with Chicken Thighs

Four Years Ago: Chicken, Shrimp, & Clam Jambalaya

Five Years Ago:

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