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salmon risotto

Salmon Broccoli Cauliflower Risotto

Author: Angela Coleby
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  • 2 tablespoons butter unsalted
  • 2 spring onions chopped
  • 1 cup broccoli rice
  • 1 cup cauliflower rice
  • 1 salmon fillet skin removed
  • 2 tablespoons cream heavy/whipping
  • ½ cup (50g) Parmesan cheese grated
  • ½ cup vegetable stock
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon fresh parsley chopped


  • 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!


Serves 1-2
Nutritional Info per recipe :  981 calories, 75g Fat, 64g Protein, 13g Total Carbs, 5g Fibre, 8g Net Carbs