Broccoli & Cauliflower Risotto
Heat oil in a large sauce pan over medium heat. Sauté spring onions for 2-3 minutes. Add riced vegetables and cook for another 2-3 minutes.
Add vegetable stock and cover for 10 minutes, stirring occasionally.
Finally add in cheese, zest, salt & pepper. Remove from heat and serve.
2 tbsp olive oil
2 spring onions, finely chopped
1 small head of cauliflower, riced
1 small head of broccoli, riced
½- 2/3 cup vegetable stock
½ cup Parmesan Cheese grated
1 tbsp lemon zest
Salt & pepper to taste
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our nutritionist/nurse to
personalize for you.