Today is the day we make baked risotto!
We’re baking risotto—no standing over the stove after a long day. Pop everything in the oven, do something else for a while, and come back to a creamy, comforting dish. This version is indulgent and simple: toasted cauliflower, lots of Parmesan and melted brie with fresh rosemary.
Look at that spoonful—creamy and dreamy. If you love stovetop risotto, this baked version may become your new favorite for busy weeknights or lazy weekends.
I included a baked risotto in my first cookbook, and it quickly became a favorite. The idea is simple: you don’t have to stand at the stove and stir for an hour. Bake the rice, then finish it with an egg for breakfast or serve it as a rich main course for brunch or dinner.
Use the extra time for the important things—like making mimosas or catching up with friends.
This method makes risotto much more approachable. It’s ideal for weeknights when you want something comforting without the constant attention the traditional method requires.
I don’t find risotto especially difficult, but warming the broth separately is the one tedious step I avoid when I can. With baked risotto you add everything to a single oven-safe pan and let the oven do the work. Then, right after baking, I stir in hot water — it restores that fresh-off-the-stovetop creaminess instantly. It’s a small trick that makes a big difference.
While the risotto bakes, go do something else for 30–40 minutes—watch a show, fold laundry, or scroll the internet—and then finish the dish with Parmesan and brie. The final stir with hot water gives the rice a silky texture, and the brie melts into pockets of creamy richness.
It can cure all things.
This recipe calls for toasting the cauliflower first. Cook the onions and garlic until just starting to brown, then toss in cauliflower florets and cook until golden and toasty. Toast the rice briefly in the pan so it starts to pick up flavor, then add stock and wine and transfer the pan to the oven to finish.
When the risotto comes out, stir in hot water, lots of grated Parmesan, and cubed brie. Finish with extra rosemary and serve immediately—this is best enjoyed right away while the brie is melty and the risotto is luxuriously creamy.
This makes for a perfect cozy dinner—and it’s a great way to impress guests without fuss.
Baked Risotto
Toasted Cauliflower and Brie Baked Risotto
4 people
25 mins
45 mins
1 hr 10 mins
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Ingredients
- 4 tablespoons unsalted butter
- 1 sweet onion, minced
- 2 garlic cloves, minced
- Pinch of salt and pepper
- 1 head cauliflower, cut into florets
- 1½ cups arborio rice
- 1 tablespoon chopped fresh rosemary, plus more for garnish
- 4 cups vegetable or chicken stock
- 1/2 cup dry white wine
- 1 cup hot water
- 3/4 cup grated Parmesan cheese
- 1 (4-ounce) wheel brie cheese, chopped
Instructions
- Preheat the oven to 350°F (175°C).
- Heat a large oven-safe skillet or Dutch oven over medium-low heat. Add 2 tablespoons butter. Once melted, stir in the onion and garlic with a pinch of salt and pepper. Cook for about 5 minutes, until softened.
- Stir in another tablespoon of butter and add the cauliflower. Cook, stirring often, until the florets are golden and toasty, about 5–6 minutes. Add the remaining tablespoon of butter. Stir in the rice and rosemary and cook 1–2 minutes until the rice looks slightly translucent.
- Pour in the stock and wine, season with a generous pinch of salt and pepper, and stir to combine. Transfer the skillet to the oven and bake for 35–40 minutes, until most of the liquid is absorbed. If the rice is still too firm after 40 minutes, add another 1/2–1 cup liquid and cook an additional 10 minutes.
- Remove the skillet from the oven and immediately stir in the hot water, Parmesan, and chopped brie. Taste and adjust seasoning as needed. Sprinkle with extra rosemary and serve right away.
Notes
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