Baked Cauliflower Risotto – yes that’s right, a baked risotto recipe! Baking a risotto is so easy, the oven does all the work! Cauliflower, onions, garlic, arborio rice, white wine, chicken broth, gruyere cheese and bread crumbs all bake up into a delicious cheesy vegetarian meal! Serve it with a salad and everyone will be happy.
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I love standing over a stove stirring a risotto. It’s so meditative.
However there are times when I want to just put dinner in the oven, have a glass of wine and watch Ellen.
Today was one of those days, so this easy baked risotto recipe was the answer.
Baked Cauliflower Risotto
I’ve found that sometimes baked risottos work well and sometimes they don’t. I am pleased to say that this baked cauliflower risotto 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.
This risotto is a show stopper, you’ll want to cook and serve it in the same pan, I used my favorite cast iron skillet. You also want to make sure you use arborio rice, regular rice will not give you the same creaminess.
As you can tell I am a fan of cauliflower:
Roasted Cauliflower and Garlic Pasta – another simple dinner that is on frequent rotation around here!
When you want a big old bowl of comfort – Cauliflower, Sausage and Breadcrumb Pasta
It may sound unusual, but just wait until you try this Roasted Cauliflower Waldorf Salad.
Baked Cauliflower Risotto
This Baked Cauliflower Risotto is rich and creamy and the oven does all the work for you!
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.
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