Cauliflower Risotto with Brie and Almonds

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjer

Ladda ner
Ladda ner
Artikel-PDF har laddats ner
Dela
Dela
Artikel länk kopierad till urklipp
Language
Language
Diskussion
Ask Patient
Ljudversion
Lägg till i föredragna källor på Google

This indulgent cauliflower risotto with brie and almonds is a sophisticated twist on a classic Italian comfort dish. By sautéing the cauliflower until golden before stirring it into the rice, you unlock a nutty sweetness that perfectly complements the rich, melted Brie. The addition of toasted flaked almonds provides a delightful textural contrast, elevating this vegetarian main course into something truly special for a cosy evening at home.

Ideal for those seeking a meat-free meal that does not compromise on luxury, this recipe relies on high-quality Arborio rice and a slow-stirring technique to achieve a characteristic creamy consistency. Served with a crisp green salad, it makes for a wonderful midweek treat or an impressive dish for weekend entertaining. The woody notes of fresh thyme pull the earthy flavours together for a deeply satisfying finish.

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 matsked osaltat smör
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

How to make Cauliflower Risotto with Brie and Almonds

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.

Ansvarsfriskrivning

Även om alla ansträngningar har gjorts för att säkerställa att informationen är korrekt och uppdaterad, kan individuella behov variera och kostkrav kan skilja sig beroende på personliga hälsotillstånd. Kontrollera alltid livsmedelsetiketter och allergiinformation innan du förbereder eller konsumerar något recept. Om du har specifika hälsoproblem, allergier, intoleranser eller följer en medicinskt föreskriven diet, sök råd från din läkare, apotekare eller en registrerad dietist innan du gör betydande förändringar i din kost eller livsstil.