Cauliflower Rice Broccoli Risotto
Make rice out of the cauliflower and the broccoli by either grating it or blitzing it in your food processor.
Heat the butter in a large saucepan on a medium heat.
Gently sauté the spring onions in the saucepan for 2 minutes until soft.
Add the cauliflower and broccoli and cook for a further 2-3 minutes.
Add the vegetable stock, cover and cook for 10 minutes, stirring occasionally.
Add the cream and Parmesan cheese. Season and add the lemon zest. Stir until the cheese is melted.
Serve and enjoy!
Nutritional Info per serving: 233 Calories, 18g Fat, 6g Protein, 16g Total Carbs, 8g Fibre, 8g Net Carbs