Toasted Cauliflower and Brie Baked Rosemary Risotto.
Today is the day we make baked risotto!
Oh yes, we’re baking this goodness. No need to stand over the stove tonight after a super busy day. We’re going to bake it and be productive baby.
Please look at this creamy, dreamy, cheesy pot right here. The spoonfuls are perfect! Just when I thought this risotto was my favorite…
So! I actually have a baked risotto in my first book, Seriously Delish. And by the time I finished the book, it was one of my favorite recipes. It’s baked breakfast risotto (!!!), with the premise being that you don’t HAVE to stand over a pot of risotto and stir it for an hour at 7am. Instead, you can bake it, throw an egg on top and enjoy being cozy!
Or enjoy friends for brunch and use the extra time to make mimosas!
You know, the important things.
Basically, it’s making risotto a teeny bit easier. Makes it weeknight friendly!
I don’t find risotto to be difficult and often, it’s easier for me to just make it on the stovetop anyway since I’m cooking constantly. The only part that I find tedious is warming the broth separately. I don’t know why this bothers me so much, but it does, darn it! And that’s where baked risotto comes into play.
With baked risotto, you add it ALL to one pot and throw it in the oven. Go do something (un?)productive for a half hour or so, like watch Love is Blind or do laundry or lose yourself in the internet vortex and then spend another 10 minutes wallowing in self pity since you did nothing.
Either way, your risotto will be done by that time. It’s all good!
It can cure all things.
I use this technique of adding hot water to the risotto once it’s finished baking – it instantly makes it taste and feel like it came right off the stovetop! It’s a miracle worker, I tell you. Fresh from the pot. Love.
Oh and here’s what we’re putting in the risotto! Toasted cauliflower. Saute some onions and garlic juuuuuust until the point of browning and then throw cauli florets in there and do the same. You want them all toasty and golden and brown and full of flavor.
Then you throw in your rice and toast it for a minute or so too. But it’s all in the same pan which means I can just proclaim OMGit’ssoeasy!
Add your stock, your wine and let it bake until all the liquid is absorbed.
Finally, do that warm water trick at the end, stir in tons of parmesan, then some cubed brie cheese which will slowly melt into enternity.
Sprinkle with more rosemary and eat a bowl while snuggled on the couch watching the disgrace that is the Bachelor because you can’t turn your eyes away!
This sounds like a perfect Monday to me.
Baked Risotto
Toasted Cauliflower and Brie Baked Risotto
Ingredients
- 4 tablespoons unsalted butter
- 1 sweet onion, minced
- 2 garlic cloves, minced
- pinch of salt and pepper
- 1 head cauliflower, cut into florets
- 1½ cups arborio rice
- 1 tablespoon chopped fresh rosemary, plus more for garnish
- 4 cups vegetable, or chicken stock
- 1/2 cup dry white wine
- 1 cup hot water
- ¾ cup grated Parmesan cheese
- 1 4-ounce wheel brie cheese, chopped
Instructions
- Preheat the oven to 350 degrees F.
- Heat a large oven-safe skillet skillet or dutch oven over medium-low heat. Add 2 tablespoons of butter and once melted, stir in the onion and garlic with a pinch of salt and pepper. Cook for 5 minutes.
- Stir in another tablespoon of butter and add the cauliflower. Cook, stirring often, until the florets are golden and toasty, about 5 to 6 minutes. Add the remaining tablespoon of butter. Stir in the rice and rosemary. Cook for 1 to 2 minutes, until the rice is translucent. Add in the stock, wine and another generous pinch of salt and pepper. Stir until combined.
- Place the skillet in the oven and cook for 35 to 40 minutes, until the liquid is absorbed. After 40 minutes, if the rice is still too al dente, add a bit more liquid (maybe 1/2-1 cup or so) and cook for another 10ish minutes until the rice is soft.
- Remove the skillet from the oven and immediately stir in the hot water, parmesan cheese and chopped brie cheese. Taste and season with more salt and pepper if necessary. Sprinkle some more fresh rosemary on top and serve immediately.
Notes
Did you make this recipe?
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36 Comments on “Toasted Cauliflower and Brie Baked Rosemary Risotto.”
This looks amazing! Risotto is always a crowd please in our home!
Paige
http://thehappyflammily.com
I want to do a face plant into that pot of risotto right now. OMG. It looks delicious. And I love when brie is thrown into anything. YUM! I also don’t mind making risotto; I kinda like the repetitive stirring. It’s a simple task and you can zone out while you do it. Kinda why I also like making homemade ice cream bases. :-) But I hear ya on the warming the chicken broth! That annoys me, too, and I’m not sure why! Probably because it means I have to dirty another pot. Sigh.
This baked version looks DELICIOUS. My husband goes away for business soon, and I think this is what I’ll cook once and live on for the week while he’s away. He’s a brie-hater, so I’ll enjoy while I can. I may even add some mushrooms — another thing he hates! ;-) haha.
I made cauliflower risotto the other night with riced cauliflower and when I saw this on Instagram I thought that’s what you had done here too. I’m so bummed! This looks so delicious! I’m going to try and figure out how to make this with cauliflower rice. These flavors are just too good not to!
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yum yum, creative way to make cauliflower tasty, thank you!
I just stumbled upon a recipe yesterday for baked risotto and I fell in love with the idea! Must try this one! I even own Seriously Delish and somehow overlooked your breakfast risotto – must also check that out soon. Thanks for sharing this oh so dreamy looking dinner!
That’s so great. Thank you for share us your recipe
Um, why am I on a no carb diet? I want to make this immediately!!!! Cauli and brie are two of my favorite things. I love making risotto in the Instant Pot, and I can’t wait to try this oven version. Once I can fit into my pants…
Making tonight using a wild mushroom brie from Trader Joe’s.
Question about the butter — recipe says to “add the butter” but later to add another T and then another.
Do you mean to add only 2 T in the beginning, which would use 4T like listed in the ingredients. Or add all 4 and then 2 more for a total of 6 T?
Thanks
ah i’m sorry sue!! yes, only add 2 T at the beginning, then the rest after!
I had no idea you could bake risotto. I may have to give this a try. My other risotto attempts have been rather unpalatable!
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This looks awesome and I think I’m going to make it for my family this week or next weekend but do you have any suggestions for recipes to serve with it? like chicken, turkey a veg?
Does this need to be covered when baking? Thanks!
My husband doesnt like brie, is there another cheese you can suggest?
Totally making this tonight! I’ve been wanting to make risotto but, also hate hearing the broth separately! I don’t know why it seems like such a hassle but, it is. First world problem for sure.
I am also wondering if this is covered when baking. Thanks.
This risotto looks so comforting for a nippy night. Thankfully I have cauliflower in my fridge today, so I am going to make it tonight! Thanks for sharing.
This is AMAZING. I am making it for the second time today because I couldn’t get enough of it last week!
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Made this last night. I added some kale since I had to use it up, but otherwise followed the recipe exactly. So good! My boyfriend and I literally couldn’t stop eating it. Will definitely make this again!
Delicious and so easy !! Will def be making this again !!
I forgot to buy wine! Can I sub anything or is the wine too important? Thanks!
stock works! just use stock in place of it!
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Oh my FUDGE this was good. It was so easy. I used a 15inch cast iron and it worked perfectly. I live at high altitude so all I did was add two extra tablespoons of water and increased the heat to 365. The only downside was I wanted more. Next time I’m going to serve it with some crusty garlic bread. I also feel like mushrooms would be amazing in this.
First time ever making risotto. Recipe is SO easy and beyond delicious!!
I felt that this dish didn’t have a ton of flavor despite the flavorful ingredients like Brie, Parmesan and white wine. Also I’m confused how your supposed to add the butter. It says add butter and then later it talks about adding more butter.
meghan did you taste once it came out of the oven and see if it needed more salt + pep (step 5)? a simple dish like this will only be as flavorful as your stock and cheese, so i def always suggest tasting as you go!
This looks delicious! Is there something else you could substitute for the Brie? Thank you!