Cauliflower and gruyere cheese make a rich and creamy meal in this Baked Cauliflower risotto. Post may contain affiliate links.
Baked Cauliflower Risotto
I love standing over a stop stirring a risotto. It’s so meditative. However, there are times when I have other things to do. Lots of other things. I saw a post on Facebook that said that October is to photographers what April is to accountants. It’s so true. I have done a crazy number of photo sessions in October so far! What makes it so crazy is that it is not just the photo sessions, it’s the time editing the photos. I try to stay on top of it because, I can’t afford to get behind. If I’m not editing photos, I am at a photo session. That doesn’t leave much time for stirring a risotto.
I’ve found that sometimes baked risottos work well and sometimes they don’t. I am pleased to say that this one from Home Made Winter was wonderful. There is an extra step of pre-boiling the cauliflower which helps it get to a tender creaminess as it bakes. It also called for shredded gruyere, which I didn’t feel like doing, so I just cut it into cubes – worked great. As I was eating it though, I thought it was missing something and that’s when I realized that it hadn’t called for any salt and pepper. Normally, adding salt and pepper is second nature to me and I don’t need a recipe to remind me. However, I am little frazzled right now and I did need the recipe to remind me – and it didn’t. There is no mention of salt and pepper at all. If I had been paying attention I would have salt a peppered the onions and garlic and then probably again once the cauliflower and cheese were added. I tend to salt and pepper in layers, a little at a time.
If you do have time for stirring, I love this Roasted Cauliflower, Sage and Almond Risotto too!
Baked Cauliflower Risotto
This Baked Cauliflower Risotto is rich and creamy and the oven does all the work for you!
- 1 cauliflower small head, cut into florets
- 1 tablespoon olive oil
- 2 onions small, diced
- 1 clove garlic minced
- 7 oz arborio rice
- 1/2 cup white wine
- 2 1/4 cups chicken broth
- 7 oz Gruyere grated
- 2 slices white bread dry
Boil the cauliflower in water for 10 minutes. Drain.
Preheat the oven to 350.
Heat the oil in an ovenproof skillet over medium-high heat. Add the onion and saute for about 5 minutes. Add the garlic and continue stirring for about a minute sprinkling with salt and pepper. Add the rice and saute for a couple of minutes more. Add the wine and then the broth. Bring to a boil and then stir in the cauliflower and cheese, seasoning again with a little salt and pepper. Put a lid on the skillet and place in the oven.
Bake the risotto for 20 minutes or until the liquid is absorbed. While the risotto is baking, process the bread in a food processor to make bread crumbs.
Uncover the risotto (careful - very hot!) and sprinkle the bread crumbs on top. Bake for another 5 minutes or until bread crumbs are nicely browned.
This week I am linking up with:
Amaze Me Monday |
Lou Lou Girls |
| The Scoop
The Hearth and Soul |
The SITS Girls |
Full Plate Thursday |
Thursday Favorite Things |
Foodie Friday |
Country Cook Weekend Potluck