Cauliflower Risotto with Brie and Almonds

Ingredients

• 0.3 cup almonds toasted sliced
• 1.5 cups arborio rice 
• 5 ounce round of président brie cut into small pieces
• 0.5 head cauliflower cut into 1/2-inch florets ( 4 cups)
• 0.3 cup wine dry white
• 2 tablespoons olive oil divided
• 3  thyme sprigs 
• 1 tablespoon butter unsalted
• 4 cups vegetable broth reduced-sodium
• 2.5 cups water 

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Bring broth, water, and thyme sprigs to a bare simmer in a medium saucepan.
2. Meanwhile, heat butter and 1 tablespoon oil in a 4-quart heavy saucepan over medium-high heat until foam subsides, then sauté cauliflower with 1/4 teaspoon salt until crisp-tender and golden brown, about 6 minutes.
3. Add thyme leaves and sauté 1 minute.
4. Transfer to a bowl.
5. Add remaining tablespoon oil to pan, then add rice and cook, stirring constantly, 1 minute.
6. Add wine and simmer briskly, stirring, until wine has been absorbed, about 1 minute.
7. Add 1/2 cup hot broth and briskly simmer, stirring, until broth has been absorbed. Continue simmering and adding hot broth, about 1/2 cup at a time, stirring constantly and waiting until each addition has been absorbed before adding the next, until rice is just tender and looks creamy, 18 to 22 minutes. (There will be leftover broth.)
8. Stir in cauliflower, Brie, and salt and pepper to taste. Thin with some of remaining broth if desired.
9. Serve topped with almonds.