Cauliflower Risotto with Brie and Almonds

Ingredients for Cauliflower Risotto with Brie and Almonds

• 950ml reduced-sodium chicken broth or vegetable broth

• 2 1/2 cups water

• 3 thyme sprigs, plus 1 teaspoon leaves

• 1 tablespoon unsalted butter

• 2 matskedar olivolja, delad

• 1/2 head cauliflower, cut into 1/2-inch florets (about 4 cups)

• 350ml Arborio rice

• 80 ml torrt vitt vin

• 140g Brie, rind discarded, cut into small pieces

• 50g sliced almonds, toasted

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 teaspoons 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 120ml hot broth and briskly simmer, stirring, until broth has been absorbed. Continue simmering and adding hot broth, about 120ml 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.

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