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.
Toasted Cauliflower and Brie Baked Risotto
- 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
- Preheat the oven to 350 degrees F.
- Heat a large oven-safe skillet skillet or dutch oven over medium-low heat. Add the 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.
- 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.
The post Toasted Cauliflower and Brie Baked Rosemary Risotto. appeared first on How Sweet Eats.