You can bake this easy cauliflower risotto recipe in the oven! This healthy brown rice risotto requires minimal stirring and effort. Recipe yields 4 servings.
Recipe adapted from my mushroom risotto.
*Make it nut free: Skip the almonds. Garnish with fresh thyme leaves instead.
Storage suggestions: This risotto keeps well in the refrigerator, covered, for a few days.
Change it up: Feel free to substitute any prepared vegetables for the mushrooms!
If you must use white arborio rice: Bake it for 40 to 45 minutes, until tender to the bite, and proceed as directed.
If you don’t have a Dutch oven: Use a large saucepan instead, then carefully pour the boiling broth and rice mixture into a casserole dish. If the casserole dish has an oven-safe lid, use that; if not, cover it tightly with foil. Bake as directed.