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Baked Risotto

Extract from Home Made Winter • By Yvette van Boven • Published by Abrams


$ $ $ $ $
• • • • •
30 mins

Baked risotto with cauliflower, gruyère & crisp bread crumbs
Hardly any work and done in a snap. Eat with just a spoon while watching a good movie.

Posted by Abrams Published See Abrams's 43 projects » © 2024 Yvette van Boven / Abrams · Reproduced with permission. · © 2012 Oof Verschuren and also the book: Home Made Winter by Yvette van Boven is published by Abrams Books.
  • Step 1

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

  • Step 2

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

  • Step 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.

  • Step 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.

  • Step 5

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

  • Step 6

    Bake, uncovered, until browned, then serve.

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