Preheat oven to 400°F. Place garlic bulb on a piece of foil, drizzle with EVOO and wrap tightly. Roast 40 minutes or so until cloves are soft and light golden in color. Cool to handle then squish cloves from skins into a bowl and mash into a paste.
Place 1 cup rice blend and 2 1/4 cups stock in a pot with 1 tablespoon olive oil. Whisk in garlic paste and add rosemary, salt and pepper. Bring to boil then reduce heat to simmer. Simmer 30 minutes, stirring occasionally, turn off heat and let stand 10-15 minutes. Fluff with fork and add the pine nuts. If rice gets a little dry before it’s fully cooked, add another 1/4 cup stock.