Brown Rice and Cauliflower Risotto

Brown Rice and Cauliflower Risotto

By Atika Lim  , , ,

April 20, 2016

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Add a fiery kick to this brown rice and cauliflower risotto with the chilli breadcrumbs!

  • Prep: 20 mins
  • Cook: 35 mins
  • Yields: 4 Servings


2 tbsps olive oil

1 onion, finely chopped

2 cups brown rice

2 sachets NutreMill 4in1 Cereal With Brown Rice

7 cups vegetable stock, hot

½ head cauliflower, cut into florets

1 zucchini, cubed

½ cup mozzarella, grated

¼ cup parmesan, grated

¼ cup parsley, chopped, plus extra to serve


1In a large heavy-based saucepan, heat oil on medium. Saute onion 3 to 4 mins, until tender. Add rice, stirring 1 minute to coat.

2Add 3 cups hot stock, 1 cup at a time, stirring until absorbed (about 20 mins).

3Mix in cauliflower and zucchini. Continue to add remaining stock, 1 cup at a time, stirring, for a further 10 to 15 mins.

4Stir NutreMill Cereal With Brown Rice, cheeses and parsley through risotto. Set aside, covered, 2 mins. Sprinkle with chilli crumbs and extra parsley to serve.

Photo: Pixabay

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