Toasted Cauliflower and Brie Baked Risotto
User Reviews
5
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Prep Time
25 mins
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Cook Time
45 mins
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Total Time
1 hr 10 mins
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Servings
4 people
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Course
Main Course
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Cuisine
American
Toasted Cauliflower and Brie Baked Risotto
Description
The Toasted Cauliflower and Brie Baked Risotto recipe brings together the nuttiness of toasted cauliflower florets with arborio rice infused with rosemary, white wine, and savory stock. By cooking the risotto in the oven, the rice absorbs the flavorful liquid slowly and evenly, resulting in a creamy, tender texture with a slightly toasted aroma from the cauliflower. Once baked, the addition of grated Parmesan and chopped Brie cheese creates a luscious, rich layer that blends smoothly throughout the dish.
This risotto carries a balanced flavor profile, with the mild earthiness from the cauliflower and subtle sharpness from the cheeses, complemented by aromatic rosemary. The baking method simplifies traditional risotto techniques by using one vessel, reducing stovetop stirring.
Serve this risotto warm as a standalone vegetarian main or alongside roasted poultry or grilled vegetables. It is hearty enough for dinner yet elegant enough for a special occasion. The recipe suggests adjusting liquid if the rice is still firm after baking, ensuring a perfectly soft consistency.
A practical note from the recipe advises adding hot water after baking, along with the cheeses, to finish the dish. This step helps achieve the desired creaminess and adjusts seasoning before serving.
Ingredients
- 4 tablespoons butter unsalted
- 1 onion minced, sweet
- 2 garlic minced, cloves
- pinch salt
- pinch black pepper
- 1 cauliflower cut into florets, head
- 1½ cups arborio rice
- 1 tablespoon rosemary plus more for garnish, chopped fresh
- 4 cups vegetable or chicken stock
- 1/2 cup white wine dry
- 1 cup water hot
- ¾ cup Parmesan Cheese grated
- 1 Brie cheese 4-ounce wheel, chopped
Instructions
- Preheat the oven to 350 degrees F.
- Heat a large oven-safe skillet skillet or dutch oven over medium-low heat. Add 2 tablespoons of butter and once melted, stir in the onion and garlic with a pinch of salt and pepper. Cook for 5 minutes.
- Stir in another tablespoon of butter and add the cauliflower. Cook, stirring often, until the florets are golden and toasty, about 5 to 6 minutes. Add the remaining tablespoon of butter. Stir in the rice and rosemary. Cook for 1 to 2 minutes, until the rice is translucent. Add in the stock, wine and another generous pinch of salt and pepper. Stir until combined.
- Place the skillet in the oven and cook for 35 to 40 minutes, until the liquid is absorbed. After 40 minutes, if the rice is still too al dente, add a bit more liquid (maybe 1/2-1 cup or so) and cook for another 10ish minutes until the rice is soft.
- Remove the skillet from the oven and immediately stir in the hot water, parmesan cheese and chopped brie cheese. Taste and season with more salt and pepper if necessary. Sprinkle some more fresh rosemary on top and serve immediately.
Notes
- This risotto can be adjusted during baking; add additional boiling water if the rice remains too firm after the initial cook time.
- Use a large oven-safe skillet or Dutch oven to simplify transferring the dish to the oven.
- Chopping Brie into small pieces helps it melt evenly through the hot risotto when stirred in at the end.
- Fresh rosemary enhances the flavor; garnish with additional rosemary for presentation.
- The recipe is adapted from PureWow, indicating a tested method focused on flavor and ease.
User Reviews
Overall Rating
5
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