Creamy Oven Risotto with Roasted Cauliflower & Spinach

Risotto is one of my favorite things to make, when I have actual time to cook. It’s perfect for a dinner party because—while it needs tended constantly—it’s an easy job to just constantly stir and drink wine, one you can hand off to a guest to help them feel useful. It’s soothing, and the end result is delicious.

But you can NOT rush risotto. It’s a bad idea. And sometimes you want something a little less hands-on, and less time-consuming. I’ll admit, I was skeptical about risotto made in the oven. But baby—I’m a believer!

This particular recipe ticks all my boxes anyway. Roasted cauliflower? Check. Cheesy risotto goodness? Check. Healthy spinach and indulgent fried sage? Check and check.

Honestly I wouldn’t go out of your way to make the fried sage if you don’t have it on hand. It’s nice, but isn’t critical to the recipe and adds cost. Also, while it’s plenty satisfying on its own, you could certainly add some meat if necessary (like chicken sausage or roasted chicken), though it certainly doesn’t need it.

Preheat the oven to 350 F. Line a baking sheet with foil or parchment and toss the cauliflower florets lightly with olive oil, then spread on the baking sheet. Season with salt and pepper. Get this in the oven 10 minutes before the risotto (for a total cooking time of 30 minutes).

Bring the vegetable (or chicken) stock to a low boil in a saucepan, then allow it to simmer until you’re ready to use it.

You’ll need a large stove-to-oven pot like a Dutch oven to make the risotto. Heat 3 tablespoons of olive oil in the pot and cook the onion until softened (2-3 minutes). Then add the rice and garlic, and cook (stirring constantly) for about 4 minutes—until the rice gets toasty.

Add the boiling hot vegetable stock to the pan and put the lid on the pot (or seal it with foil), and place it in the oven. Cook for 15 – 20 minutes.

While the risotto is cooking, melt the butter in a small pot or frying pan, and fry off the sage leaves until they crisp up. Let them drain on paper towels until serving.

When the risotto is cooked, stir in the baby spinach leaves until they are wilted (I had to put the lid on for a couple minutes to let them wilt). Add the cream fraiche and season the dish with salt and pepper, to taste. Stir in the roasted cauliflower and Parmesan (or pecorino) and top with the crispy sage leaves.

Congratulate yourself on how fancy you are.

Creamy Oven Risotto with Spinach, Roasted Cauliflower & Sage

1 small head of cauliflower, cut into bite-size florets
3 tablespoons of extra-virgin olive oil (plus a little more for roasting the cauliflower)
1 white onion, diced
3 to 4 garlic cloves, minced
2 cups of Arborio rice (no, regular rice doesn’t work)
4 cups of good quality vegetable stock
A ton of baby spinach (150 – 200 grams or about 3-5 cups, packed)
1/2 cup of crème fraiche
A scant cup of freshly-grated pecorino cheese or Parmesan cheese
A handful of fresh sage leaves (optional)
A couple tablespoons of butter for frying the sage

Bring the vegetable (or chicken) stock to a low boil in a saucepan, then allow it to simmer until you’re ready to use it.

Add the boiling hot vegetable stock to the pan and put the lid on the pot (or seal it with foil), and place it in the oven. Cook for 15 – 20 minutes.

While the risotto is cooking, melt the butter in a small pot or frying pan, and fry off the sage leaves until they crisp up. Let them drain on paper towels until serving. When the risotto is cooked, stir in the baby spinach leaves until they are wilted (I had to put the lid on for a couple minutes to let them wilt). Add the cream fraiche and season the dish with salt and pepper, to taste. Stir in the roasted cauliflower and fresh Parmesan (or pecorino) and top with the crispy sage leaves.

Original recipe from Drip & Drizzle

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