Cauliflower Risotto with Brie and Almonds
A creamy and elegant risotto featuring golden-brown cauliflower florets, melted Brie cheese, and toasted almonds. This sophisticated dish combines the nutty flavor of Arborio rice with the subtle sweetness of cauliflower and rich, creamy Brie.
Ingredients
- •4 cups reduced-sodium chicken broth or vegetable broth
- •2½ cups water
- •3 sprigs thyme
- •1 tablespoon unsalted butter
- •2 tablespoons olive oil
- •½ head cauliflower
- •1½ cups Arborio rice
- •⅓ cup dry white wine
- •5 ounce Brie
- •⅓ cup sliced almonds
- •toasted
Cooking Instructions
- 1.
Bring broth, water, and thyme sprigs to a bare simmer in a medium saucepan.
5 min
- 2.
Meanwhile, heat butter and 1 tablespoon oil in a 4-quart heavy saucepan over medium-high heat until foam subsides, then sauté cauliflower with 1/4 teaspoon salt until crisp-tender and golden brown, about 6 minutes. Add thyme leaves and sauté 1 minute. Transfer to a bowl.
7 min
- 3.
Add remaining tablespoon oil to pan, then add rice and cook, stirring constantly, 1 minute. Add wine and simmer briskly, stirring, until wine has been absorbed, about 1 minute. Add 1/2 cup hot broth and briskly simmer, stirring, until broth has been absorbed. Continue simmering and adding hot broth, about 1/2 cup at a time, stirring constantly and waiting until each addition has been absorbed before adding the next, until rice is just tender and looks creamy, 18 to 22 minutes. (There will be leftover broth.)
22 min
- 4.
Stir in cauliflower, Brie, and salt and pepper to taste. Thin with some of remaining broth if desired. Serve topped with almonds.
3 min
