Cauliflower Rice Broccoli Risotto
Servings: 2 People
Print Recipe
Ingredients
- 1 Cauliflower
- 1 head Broccoli
- 2 tablespoons Cream
- ½ cup Parmesan Cheese grated
- 2 Spring onions finely chopped
- 2 tablespoons butter unsalted
- ½ cup vegetable stock
- 1 tablespoon lemon zest
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- 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!
Notes
Serves 2
Nutritional Info per serving: 233 Calories, 18g Fat, 6g Protein, 16g Total Carbs, 8g Fibre, 8g Net Carbs