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.