Baked Risotto

Baked risotto with cauliflower, gruyère & crisp bread crumbs

https://www.cutoutandkeep.net/projects/baked-risotto • Posted by Abrams

Hardly any work and done in a snap. Eat with just a spoon while watching a good movie.

You will need

1 small head Cauliflower , cut into florets 1 tbsp Olive Oil 2 small Onion(s) , diced 1 clove Garlic , sliced 7 oz (200 g) Arborio Rice ½ cup (125 ml) white Wine 2 ¼ cup (500 ml) chicken or vegetable Broth 7 oz (200 g) Gruyère , grated 2 or 3 slices dry white Bread

Project Budget

Time

Difficulty

Description

Hardly any work and done in a snap. Eat with just a spoon while watching a good movie.

Instructions

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

2. Preheat the oven to 350°F (180°C).

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.

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.

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

6. Bake, uncovered, until browned, then serve.