Cauliflower Risotto with Brie and Almonds
Cauliflower Risotto with Brie and Almonds might be just the Mediterranean recipe you are searching for. This recipe makes 4 servings with 589 calories, 16g of protein, and 26g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. 1 person found this recipe to be yummy and satisfying. It is a good option if you're following a gluten free and vegetarian diet. It works well as a main course. Head to the store and pick up thyme sprigs, vegetable broth, water, and a few other things to make it today. To use up the arborio rice you could follow this main course with the Chocolate Rice Pudding as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.
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.
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.