Baked Risotto

Baked risotto with cauliflower, gruyère & crisp bread crumbs

Posted by Abrams

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Hardly any work and done in a snap. Eat with just a spoon while watching a good movie.

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You Will Need (9 things)

  • 1 small head Cauliflower , cut into florets
  • 1 tbsp Olive Oil
  • 2 small Onion(s) , diced
  • 1 clove Garlic , sliced
  • 7 oz (200 g) Arborio Rice
  • ½ cup (125 ml) white Wine
  • 2 ¼ cup (500 ml) chicken or vegetable Broth
  • 7 oz (200 g) Gruyère , grated
  • 2 or 3 slices dry white Bread

Steps (6 steps, 30 minutes)

  1. 1

    Boil the cauliflower in water for 10 minutes, until al dente. Drain.

  2. 2

    Preheat the oven to 350°F (180°C).

  3. 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.

  4. 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.

  5. 5

    Uncover the skillet about 5 minutes before the risotto is done (Watch out! Hot!) and sprinkle the bread crumbs on top.

  6. 6

    Bake, uncovered, until browned, then serve.