Baked Cauliflower and Rice Risotto with Mint Pesto

SERVES 6 · GF, VEGETARIAN ADAPTABLE

I’ll admit, the title of this recipe isn’t supercatchy—but the flavor and ease more than make up for that. If you’ve ever made risotto, you know that it is typically a dish that requires a lot of stirring. This version is virtually hands-free, but with the same lush and creamy consistency as traditional risotto. It’s a great, easy recipe for beginners and the result is restaurant-worthy. It’s superadaptable; the mint pesto is great but you can adapt your favorite risotto into this one or stir in your favorite pesto. If you want to time this perfectly for guests, you can complete the recipe through step 6 up to an hour ahead of time and leave it off the heat, covered. Five minutes before you want to eat, place over medium heat and proceed with the rest of the recipe.

2 tablespoons unrefined, cold-pressed extra-virgin olive oil

1 cup finely chopped onion

1 cup Arborio rice

1 teaspoon sea salt

Freshly ground black pepper

1 cup uncooked Cauliflower Rice (here)

½ cup dry white wine

2¾ to 3 cups very hot light chicken stock (not vegetarian), vegetable stock, or water (or a combo of stock and water) (see homemade stocks here)

2 tablespoons unsalted butter

1 cup grated Parmesan or pecorino cheese

1 cup baby spinach leaves (optional)

⅓ cup mint pesto (recipe follows)

1. Preheat the oven to 350°F.

2. Heat the olive oil in a large, ovenproof saucepan or Dutch oven over medium heat. Add the onion and sauté until tender and translucent, about 6 minutes. Do not let it brown.

3. Add the Arborio rice, salt, and pepper and stir to combine, coating all the rice with the oil. Sauté the rice for 3 to 4 minutes, or until some of the grains become translucent.

4. Stir in the cauliflower rice and sauté for 2 minutes.

5. Pour the wine into the pan, bring to a simmer, and cook until it has been absorbed, about 3 minutes.

6. Pour in 2 cups of the very hot stock or water, bring to a simmer, cover, and place the pan in the oven. Bake until most of the liquid is absorbed but the rice is still slightly undercooked, about 15–16 minutes.

7. Remove the pan from the oven and set on the stovetop over medium heat. Add ¾ cup of superhot stock or water and cook the rice, stirring constantly, for 2 to 3 minutes. Taste the rice for doneness. Ideally, it is a little al dente and the risotto creamy. Stir in the butter, ¾ cup of the Parmesan, the spinach, if using, and the pesto. Adjust the consistency with additional stock, if needed; season with salt and pepper to taste.

8. Serve immediately with additional Parmesan on the side.

Mint Pesto

MAKES ⅓ CUP · VEGAN, GF, DF

2½ tablespoons blanched almonds (see here for substitutions)

1 medium-size garlic clove

2 cups packed fresh mint leaves

½ teaspoon sea salt

Freshly ground black pepper

3 tablespoons unrefined, cold-pressed, extra-virgin olive oil

1. Process the nuts and garlic in a mini food processor until finely chopped.

2. Add the mint, salt, and pepper to taste and pour the oil on top. Process until well blended.

ASK PAMELA: How do I know when all of the wine is evaporated? Drag the end of a wooden spoon across the bottom of the saucepan. If any liquid seeps in, it has not evaporated.

Do I rinse Arborio rice? Never rinse Arborio rice. The reason you use this type of rice for risotto is that it is very high in starch, which releases into the water and gives risotto its creamy texture. Rinsing the rice washes away some of that starchiness and your risotto won’t be as creamy.