Cauliflower Rice Broccoli Risotto

31 Jul Cauliflower Rice Broccoli Risotto

Ingredients

• 1 Cauliflower, grated finely (in rice texture)
• 1 head Broccoli, grated
• 2 Spring onions finely chopped
• 1/2 cup vegetable stock
• 1 tablespoon lemon zest
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• PHASE 2: 2 tablespoons coconut almond milk creamer, unsweetened
• PHASE 2: 1/2 cup Parmesan Cheese grated

Directions

1. Make rice out of the cauliflower and the broccoli by either grating it or blitzing it in your food processor.
2. Heat a large saucepan on a medium heat.
3. Gently sauté the spring onions in the saucepan for 2 minutes until soft.
4. Add the cauliflower and broccoli and cook for a further 2-3 minutes.
5. Add the vegetable stock, cover and cook for 10 minutes, stirring occasionally.
6. PHASE 2 OPTION: Add the almond/coconut cream and Parmesan cheese. Season and add the lemon zest. Stir until the cheese is melted.
7. Serve and enjoy!