Name: Broccoli “Risotto” with Lemon-Herb Whipped Ricotta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 tsp olive oil; 1 clove garlic (minced); 2 tbsp shallot (finely chopped); 1 cup cauliflower (riced); ¾ cup broccoli (riced); 2 tbsp water; 1 tbsp Parmesan (grated ); 1 tbsp cream cheese (low-sodium ); 1 pinch pepper (to taste); 1 pinch red pepper flakes (optional); ¼ cup ricotta cheese (part-skim ); ½ tsp lemon zest; 1 tsp lemon juice; ¼ tsp Dijon mustard; 1 tbsp basil (fresh, chopped); ½ tbsp olive oil; 1 pinch pepper (to taste)

Add cauliflower florets and broccoli florets to a food processor. Pulse until finely chopped and rice-like. Do not over-process—you want small, uniform bits.
In a skillet, heat 1 tsp olive oil over medium heat. Add garlic and shallot, and sauté for 2–3 minutes until fragrant and lightly golden.
1 tsp olive oil, 1 clove garlic, 2 tbsp shallot
Add the riced cauliflower and broccoli. Stir well and cook for 5–6 minutes, gradually adding water to lightly steam the veggies without making them soggy.
1 cup cauliflower, ¾ cup broccoli, 2 tbsp water
Stir in cream cheese and Parmesan. Mix until creamy. Add black pepper and a splash of lemon juice to brighten the flavor. Taste and adjust as needed.
1 tbsp Parmesan, 1 tbsp cream cheese, 1 pinch pepper
In a small bowl, combine ricotta, lemon zest and juice, Dijon, chopped basil, olive oil, and pepper. Whip with a fork until smooth and fluffy. Set aside to let the flavours meld.
¼ cup ricotta cheese, ½ tsp lemon zest, 1 tsp lemon juice, ¼ tsp Dijon mustard, 1 tbsp basil, ½ tbsp olive oil, 1 pinch pepper
Spoon the risotto into a shallow bowl. Top with a generous dollop of whipped ricotta. Sprinkle with chili flakes (if using).
1 pinch red pepper flakes

Broccoli “Risotto” with Lemon-Herb Whipped Ricotta

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