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.