Baked Risotto with Cauliflower, Gruyère & Crisp Bread Crumbs

Name: Baked Risotto with Cauliflower, Gruyère & Crisp Bread Crumbs
Yield: Serves 4
Cuisine: French
Ingredients: 1 clove garlic, sliced; 2 small onions, diced; 1 tbsp olive oil; 1 small head cauliflower, cut into florets; 2¼ cups (500 ml) chicken or vegetable broth; 2¼ cups (500 ml) chicken or vegetable broth; ½ cup (125 ml) white wine; 7 oz (200 g) Arborio rice; 7 oz (200 g) Gruyère, grated; 2 or 3 slices dry white bread

Preparation info

Serves
4

Difficulty
Easy

Appears in

Home Made Winter

By Yvette van Boven

Published 2012

About

Hardly any work and done in a snap. Eat with just a spoon while watching a good movie.

Ingredients

1 small head cauliflower, cut into florets
1 tbsp olive oil
2 smal

Europe
France
Main course
Winter
Mediterranean

Method

Boil the cauliflower in water for 10 minutes, until al dente. Drain.

Preheat the oven to 350°F (180°C).

Heat the oil in a cast-iron skillet. Add the onion and saute for about 5 minutes, add the garlic and cook for 1 minute, then add the rice. Saute all of this for anoth