Brown Rice & Cauliflower Risotto

SERVES 4 PREPARATION 10 MINUTES COOKING 40 MINUTES

2 tablespoons olive oil

1 onion, finely chopped

2 cups brown rice

7 cups vegetable stock, hot

½ head cauliflower, cut

into florets

1 courgette, cubed

½ cup grated mozzarella

¼ cup finely grated parmesan

¼ cup chopped parsley, plus extra to serve

CHILLI BREADCRUMBS

1 cup fresh breadcrumbs

2 tablespoons olive oil

1 long red chilli, finely chopped

1 garlic clove, finely chopped

1. In a large, heavy-based saucepan, heat oil on medium. Sauté onion for 3-4 minutes until tender. Add rice, stirring for 1 minute to coat. 2. Add 3 cups hot stock, 1 cup at a time, stirring until absorbed – about 20 minutes. 3. Mix in cauliflower and courgette. Continue to add remaining stock, 1 cup at

a time, stirring, for a further 10-15 minutes. 4. CHILLI BREADCRUMBS. Preheat oven to 200°C. Line an oven tray with baking paper. 5. Toss all ingredients together on a tray. Season, then spread out evenly. Bake for 8-10 minutes until golden and crisp, stirring once. 6. Stir cheeses and parsley through risotto. Set aside, covered, for 2 minutes. Sprinkle with chilli crumbs and extra parsley to serve.