Risotto with cauliflower, sausage, and brie

Name: Risotto with cauliflower, sausage, and brie
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: Carnaroli rice 1.4 cups; Cauliflower (to clean) 1.8 lbs; Sausage 8.8 oz; Brie cheese 7.1 oz; White onions 1; Vegetable broth 3.3 cups; Grana Padano PDO cheese (to grate) 1 oz; Dry white wine 0.8 cup; Extra virgin olive oil 1 &frac13; tbsp; Fine salt to taste

it fr de es br

815

Calories per serving

Gluten Free

Energy Kcal 815
Carbohydrates g 65.9
of which sugars g 4.6
Protein g 28.8
Fats g 44.9
of which saturated fat g 19.59
Fiber g 2.4
Cholesterol mg 87
Sodium mg 1591

Difficulty: Easy
Prep time: 10 min
Cook time: 30 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Loredana Cavotta

Cauliflower risotto is one of those dishes that's a real twist on the classic Northern Italian comfort food. It's got the mellow taste of cauliflower mixed with the bold, savory flavor of Italian sausage. Really good stuff. This kind of dish is pretty much a staple in places like Lombardy and Piedmont, where creamy rice dishes are super popular. And the cheese? Brie gives this brie risotto its rich, silky texture. Makes every bite feel like a hug. Seriously cozy.

And you know what? The mix of vegetables and sausage here is like a flavor explosion. Even folks who usually skip cauliflower end up loving this. No question. Especially when the cheese melts right into the rice and sausage. It gets really, really creamy. Many home cooks love playing around with this recipe. Sometimes they add black cabbage or maybe some toasted hazelnuts. Gives the sausage risotto a nice crunch and depth.

Here's the thing, this flexibility makes it such an easy risotto with sausage—great for clearing out the fridge. Plus, the golden rice just soaks up all those flavors, turning into something tangy and filling. And you know, this is one of those healthy risotto recipes that works for everyone—adults and kids alike. Nobody's gonna grumble about the veggies.

Plus, using cauliflower? Means you get a dish that's lighter and can even pass as a low-carb risotto. And perfect if you want something on the lighter side. In Northern Italy, these dishes are a winter favorite. After a long day, they're like a cozy, hearty hug.

So, cauliflower rice risotto with sausage and Brie is not just creamy and flavorful; it is like a little party in your mouth. Shows how veggies can really steal the show when paired with the right stuff. Whether you're all about Italian cuisine or just want to try something fresh, this dish will impress. For sure. And it'll satisfy everyone at the table.

How to prepare Risotto with cauliflower, sausage, and brie

To make the risotto with cauliflower, sausage, and brie, first prepare the vegetable broth, then deal with the cauliflower: remove the outer leaves, discard the stalk, separate the florets 1, and rinse them under running water. Bring a pot of lightly salted water to a boil, add the cauliflower 2, and blanch it for about 7-8 minutes. Meanwhile, cut the sausage into small pieces, after removing the casing 3, and thinly slice the onion.

Heat the oil in a large pan, add the onion 4 and sausage 5, and sauté over medium heat for 2-3 minutes, stirring often. Once the sausage is browned, pour the rice into the pan 6

and toast it for a few minutes, continuing to stir 7. When the rice becomes translucent, deglaze with the white wine 8 and let it evaporate completely. At this point, add the blanched cauliflower 9 and mix well,

then pour the boiling broth into the pan 10, stir again, lower the heat, and cover with a lid 11. Let it cook for about 15-16 minutes, stirring often and adding more hot broth if it dries out too much. Meanwhile, cut the brie cheese into cubes or strips 12.

After the cooking time, turn off the heat and mix with the brie 13 and grated Grana Padano PDO 14. Stir for about a minute to blend the cheeses well and serve your risotto with cauliflower, sausage, and brie hot 15!

Storage

The risotto with cauliflower, sausage, and brie can be stored in the refrigerator for one day in an airtight container. Before serving it, you can reheat it in a saucepan, adding a few tablespoons of vegetable broth.