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Toasted Cauliflower and Brie Baked Risotto

This baked risotto is delicious and so much easier than the stovetop version! Toasted cauliflower, brie cheese and rosemary make this taste incredible.
4.96 from 45 votes
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  • 4 tablespoons unsalted butter
  • 1 sweet onion, minced
  • 2 garlic cloves, minced
  • pinch of salt and pepper
  • 1 head cauliflower, cut into florets
  • 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


  • 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.


adapted from pure wow

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