Cauliflower Risotto with Brie and Almonds

From the kitchen of Carly

Creamy Arborio rice gets nutty depth from roasted cauliflower florets, then finished with melting Brie that coats every grain. Toasted almonds add crunch and earthiness. This risotto proves vegetables belong at the center of the plate.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 14 cups reduced-sodium chicken broth or vegetable broth
  • 12 1/2 cups water
  • 13 thyme sprigs, plus 1 teaspoon leaves
  • 11 tablespoon unsalted butter
  • 12 tablespoons olive oil, divided
  • 11/2 head cauliflower, cut into 1/2-inch florets (about 4 cups)
  • 11 1/2 cups Arborio rice
  • 11/3 cup dry white wine
  • 15 ounce Brie, rind discarded, cut into small pieces
  • 11/3 cup sliced almonds
  • 1toasted

Instructions

  1. Bring broth, water, and thyme sprigs to a bare simmer in a medium saucepan.

  2. Meanwhile, heat butter and 1 tablespoon oil in a 4-quart heavy saucepan over medium-high heat until foam subsides, then sauté cauliflower with 1/4 teaspoon salt until crisp-tender and golden brown, about 6 minutes. Add thyme leaves and sauté 1 minute. Transfer to a bowl.

  3. Add remaining tablespoon oil to pan, then add rice and cook, stirring constantly, 1 minute. Add wine and simmer briskly, stirring, until wine has been absorbed, about 1 minute. Add 1/2 cup hot broth and briskly simmer, stirring, until broth has been absorbed. Continue simmering and adding hot broth, about 1/2 cup at a time, stirring constantly and waiting until each addition has been absorbed before adding the next, until rice is just tender and looks creamy, 18 to 22 minutes. (There will be leftover broth.)

  4. Stir in cauliflower, Brie, and salt and pepper to taste. Thin with some of remaining broth if desired. Serve topped with almonds.