Cauliflower Risotto with Brie and Almonds
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 (main course) servings
- 2 1/2 cups water
- 1 tablespoon unsalted butter
- 1/3 cup dry white wine
- 1 1/2 cups arborio rice
- 2 tablespoons olive oil, divided
- 4 cups reduced-sodium chicken broth or vegetable broth
- 3 thyme sprigs, plus 1 teaspoon leaves
- 1/2 head cauliflower, cut into 1/2-inch florets (about 4 cups)
- 5 ounce brie, rind discarded, cut into small pieces
- 1/3 cup sliced almonds, toasted
- Carbohydrate 66 g(22%)
- Cholesterol 43 mg(14%)
- Fat 24 g(37%)
- Fiber 5 g(19%)
- Protein 19 g(37%)
- Saturated Fat 9 g(47%)
- Sodium 806 mg(34%)
- Calories 568
Preparation Bring broth, water, and thyme sprigs to a bare simmer in a medium saucepan. 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. 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.) Stir in cauliflower, Brie, and salt and pepper to taste. Thin with some of remaining broth if desired. Serve topped with almonds.
Preparation Bring broth, water, and thyme sprigs to a bare simmer in a medium saucepan. 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. 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.) Stir in cauliflower, Brie, and salt and pepper to taste. Thin with some of remaining broth if desired. Serve topped with almonds.
