My husband made this last night and we were very pleased. Its very flavorful and filling. He wasn't sure what the texture of the pinenuts was meant to be after 7 minutes of cooking, but they still seemed very crunchy, so he kept testing and stopped at 14 minutes. That gave it a more risotto-like al dente texture. Maybe our pressure cooker needs to be recalculated-who knows, point is he doubled the cooking time. We also cut back a bit on the cheese... We can't wait to experiment with other flavor profiles as well! It is definitely going into our recipe rotation!