- Chef's Knife (for chopping vegetables like cauliflower and almonds)
- Cutting Board (for preparing ingredients safely)
- Heavy-bottomed Saucepan with lid (for cooking risotto to creamy consistency)
- Wooden Spoon or Stirring Spatula (for maintaining a smooth texture in risotto)
- Food Processor (optional, for chopping nuts or garlic)
- Mandoline Slicer (optional, for evenly sliced vegetables)
- Cheese Grater (for grating brie cheese to ensure proper melting)
- Measuring Cups & Spoons (for accurate ingredient measurement)
- Mixing Bowls (2-3, for preparation and mixing of risotto components)
- Rice Cooker or Stovetop Pot with Heatproof Lid (optional, for cooking cauliflower rice if desired)
4 cups reduced-sodium chicken broth or vegetable broth
2 1/2 cups water
3 thyme sprigs, plus 1 teaspoon leaves
1 tablespoon unsalted butter
2 tablespoons olive oil, divided
1/2 head cauliflower, cut into 1/2-inch florets (about 4 cups)
1 1/2 cups Arborio rice
1/3 cup dry white wine
5 ounce Brie, rind discarded, cut into small pieces
1/3 cup sliced almonds, toasted
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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