Ingredients

• 3 tablespoons extra virgin olive oil, plus more for serving
• 5 garlic cloves, peeled and sliced
• 1 cup Arborio rice
• 3 1/2 cups low-sodium chicken broth, or more as needed
• 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
• 20 peeled and cooked large shrimp
• 1 tablespoon unsalted butter
• 1 tablespoon fresh lemon juice
• Coarse salt (kosher or sea)
• 2 tablespoons chopped fresh flat-leaf parsley or basil, for garnish

Directions

Step 1

Preheat the oven to 400°F. Heat an enameled medium cast-iron casserole or Dutch oven over medium heat. Add the 3 tablespoons of olive oil. Add the garlic and rice and cook over medium heat, stirring, until very fragrant, 2 minutes.

Step 2

Stir in the broth and bring to a boil. Cover and bake for about 20 minutes, or until the rice is tender. Stir in the 1/2 cup of cheese, butter, and lemon juice; season with salt.

Step 3

Top each serving with 5 shrimp and additional cheese. Sprinkle with the herbs, then drizzle with extra virgin olive oil.

Ingredients

• 1 head cauliflower, cut into 3/4-inch florets
• 1/4 cup extra virgin olive oil
• 3/4 teaspoon coarse salt (kosher or sea), or more to taste
• 1 teaspoon freshly ground black pepper
• 1 large or 2 small leeks, halved, white and light green parts thinly sliced crosswise
• 2 cloves garlic, peeled and thinly sliced
• 1 tablespoon fresh thyme leaves, plus more for serving
• 8 ounces short pasta such as campanelle, orecchiette, conchiglie, farfalle, or fusilli
• 3 tablespoons unsalted butter, cubed, at room temperature
• 6 ounces Gorgonzola dolce, crumbled, at room temperature
• Fresh lemon juice, to taste
• 2 tablespoons chopped chives, for serving

Directions

Step 1

Heat the oven to 425°F. In a large bowl, toss the cauliflower with the olive oil, salt, and 1/4 teaspoon pepper. Spread onto a rimmed baking sheet in an even layer and bake for 20 minutes.

Step 2

Add the leeks, garlic, and thyme to the cauliflower on the sheet pan,
then roast another 20 minutes, tossing the vegetables halfway through, until they are very tender and deeply caramelized.

Step 3

Meanwhile, bring a large pot of heavily salted water to a boil. Cook the pasta until it is 1 minute shy of being al dente. (It will continue to cook in the residual heat of the pot.) Scoop out about 1 cup of pasta water (a coffee mug is good for this), then drain the pasta. Return the pasta to the empty pot, along with the butter, Gorgonzola, the remaining 3/4 teaspoon of pepper, and 1/2 cup of pasta water, stirring to melt the cheese.

Step 4

Toss the roasted vegetables into the pasta, then stir in the lemon juice and salt and pepper to taste. Add pasta water if the mixture looks dry. To serve, spoon into bowls and top with chives and a sprinkle of thyme leaves.