Baked Cauliflower Risotto
This Baked Cauliflower Risotto is rich and creamy and the oven does all the work for you!
Servings 4 generous servings
Calories 484kcal
Ingredients
- 1 cauliflower small head, cut into florets
- 1 tablespoon olive oil
- 2 onions small, diced
- 1 clove garlic minced
- 7 oz arborio rice
- ½ cup white wine
- 2 ¼ cups chicken broth
- 7 oz Gruyere grated
- 2 slices white bread dry
- salt and fresh ground black pepper
Instructions
- 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.
Nutrition
Calories: 484kcal | Carbohydrates: 48g | Protein: 20g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 54mg | Sodium: 721mg | Potassium: 299mg | Fiber: 2g | Sugar: 1g | Vitamin A: 470IU | Vitamin C: 22.1mg | Calcium: 551mg | Iron: 3.1mg