Vegetable Risotto

For the vegetable risotto, cut the cauliflower into small florets and cook with the cabbage sprouts and carrots in salted water until soft.

Heat the fat in a saucepan and sauté the rice until translucent, add water (or soup, if available) and sauté until soft.

Carefully mix the rice with the vegetables, drizzle with brown butter and sprinkle with plenty of Parmesan cheese.

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