Add the olive oil to the Le Creuset Signature Cast Iron 22cm Shallow Casserole and place over a low to medium heat. Soften the onions in the olive oil and then add the garlic and thyme and fry for 5 minutes.

Meanwhile, make your cauliflower and broccoli rice by adding the raw cauliflower and broccoli to a blender and blitzing it until it resembles rice.

Add the vegetable rice to the onions in the casserole. Stir-fry the rice for a few minutes before ladling in the hot stock a little at a time, until the liquid is absorbed, and the rice is cooked but still has a bit of texture and bite.

Remove from the heat and serve immediately with the crème fraiche, basil pesto and the blanched asparagus and sugar snap peas. Tear the mozzarella over the risotto and add a little drizzle of olive oil if you like. Season before eating.