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


  • 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

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


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


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


Stir 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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