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Cost: $ $ $ $ $

Difficulty: • • • • •

Time: 30 mins

Baked risotto with cauliflower, gruyère & crisp bread crumbs
Hardly any work and done in a snap. Eat with just a spoon while watching a good movie.

Posted by Abrams • Published 21st February 2013 • See Abrams's 43 projects » © 2024 Yvette van Boven / Abrams · Reproduced with permission. · © 2012 Oof Verschuren and also the book: Home Made Winter by Yvette van Boven is published by Abrams Books.

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Shantelle t. added Baked Risotto to food!! 08 Dec 16:39
wiga i. added Baked Risotto to FOOD 13 May 16:28
Jasinta M. added Baked Risotto to Dinner Time 01 Apr 22:38
melia.person favorited Baked Risotto 08 Mar 04:15
Jenny Makes Stuff! favorited Baked Risotto 06 Mar 14:55
KelliDroze added Baked Risotto to Food 22 Feb 02:15
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Step 1
Boil the cauliflower in water for 10 minutes, until al dente. Drain.
Step 2
Preheat the oven to 350°F (180°C).
Step 3
Heat the oil in a cast-iron skillet. Add the onion and saute for about 5 minutes, add the garlic and cook for 1 minute, then add the rice. Saute all of this for another 2 minutes or so. Add the wine and then pour in the broth. Bring to a boil. Stir in the cauliflower and cheese. Put a lid on the skillet.
Step 4
Put the skillet in the oven and bake the risotto for 25 minutes, or until all the liquid is absorbed.
Grind the dry bread in a food processor or mince with a knife.
Step 5
Uncover the skillet about 5 minutes before the risotto is done (Watch out! Hot!) and sprinkle the bread crumbs on top.
Step 6
Bake, uncovered, until browned, then serve.