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.
Place the salmon fillet in the pan and cook for 5-7 minutes, breaking up the fillet as it cooks through. You want salmon pieces throughout the risotto.
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 stir until the cheese is melted.
Sprinkle with the chopped parsley.
Serve and enjoy!