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Wine and Food Pairing Salad
Glass of WinePairing to compliment each other

Wahle Vineyard and Cellars 2009 Pinot Noir - Wilamette Valley Oregon and Roasted Cauliflower and Brie Risotto with added Chicken

Presented by: Paula and Gary Frieders

Roasted Cauliflower and Brie Risotto

Serves 6
Prep: 15 minutes
3 tbsp olive oil divided
3 cups small cauliflower florets
3 shallots, finely chopped
3 garlic cloves, pressed
1 1/2 cups uncooked Arborio rice
1 cup dry white wine (such as Sauvignon Blanc)
4 cups chicken stock
5 oz Brie cheese, rind removed
1 tbsp fresh lemon juice
2 tbsp snipped fresh chives
1/2 tsp salt
1/4 tsp ground black pepper
1/2 cup toasted slivered almonds
Chicken - 3/4’s cooked - your choice of breast or thigh meat shredded

1. Heat 2 tbsp of the oil in Everyday Pan over medium heat 3-5 minutes or until shimmering. Add cauliflower; cook, uncovered, 8-10 minutes or until charred and tender, stirring occasionally. Remove cauliflower, set aside.

2. Add remaining oil, shallots, garlic and rice to Pan. Cook and stir 1-2 minutes or until shallots are softened. Stir in wine; cook, uncovered, 2-3 minute or until wine is reduced by half, stirring occasionally.

3 Remove Pan from heat. Stir stock and chicken into rice; microwave covered, on HIGH 15-17 minutes or until most of the liquid is absorbed and rice is tender.

4. Meanwhile, cut Brie into 1/2-inch pieces. Carefully remove Pan from microwave. Add Brie, lemon juice, chives, salt and pepper; mix until Brie is completely melted. Stir in cauliflower; sprinkle with almonds.

Recipe from Pampered Chef Rockcrok “Everyday Pan Recipes”

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