Party begins with starters for food lovers.....
If you learn how to make healthier versions of snacks you really enjoy eating, instead of ditching them entirely for virtuous (but sad) alternatives and anything you make yourself is likely to be healthier than what you’d buy instead. Here I present my delicious healthy veggie starter for party that will impress even the biggest meat eaters at a party.
Ingredients :
2 medium size Zucchini ( sliced lenthwise into 1/4 -inch slices)
2 tablespoon Olive Oil
Salt to taste
1 pack of Tooth pick
For Filling:
(a) 1 1/2 cups risotto rice
(b) 3 tablespoons Olive oil, divide
(c) 4 cups vegetable broth, divide
(d) 2 Onions , chopped
(d) 2 Onions , chopped
(e) 1/2 cup white wine
(f) 1 teaspoon black pepper
(g) 3 tablespoons finely chopped parsley
(h) 1/2 cup grated Parmesan Cheese
(i) Salt to taste
(f) 1 teaspoon black pepper
(g) 3 tablespoons finely chopped parsley
(h) 1/2 cup grated Parmesan Cheese
(i) Salt to taste
For Dip:
1 Beetroot
1 piece of Ginger
1/2 cup cream
Salt to taste
1 tablespoon Olive oil
Method of cooking Risotto rice:
(a) In a saucepan, warm the vegetable broth over low heat.
(b) Warm 2 tablespoons olive oil in a large saucepan over medium heat. Stir in the onion, mushrooms, and cook until soft, about 3 minutes. Add rice, stirring well , when rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously until the liquid is absorbed and the rice is creamy about 15 to 20 minutes.
(c) Remove from heat and add grated Parmesan and parsley. Season with salt and pepper to taste.
Method of Zucchini roll up:
(a) Brush the slices of Zucchini with olive oil on both sides. Season with salt. Place on a preheated grill or grill pan for about 5 minutes on each side until tender.
(b) Put 1 tablespoon of risotto rice about 1/2 inch from the end of a zuchini slice. Roll up and insert toothpick. Repeat with the rest of the zucchini slices.
(a) In a saucepan, warm the vegetable broth over low heat.
(b) Warm 2 tablespoons olive oil in a large saucepan over medium heat. Stir in the onion, mushrooms, and cook until soft, about 3 minutes. Add rice, stirring well , when rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously until the liquid is absorbed and the rice is creamy about 15 to 20 minutes.
(c) Remove from heat and add grated Parmesan and parsley. Season with salt and pepper to taste.
Method of Zucchini roll up:
(a) Brush the slices of Zucchini with olive oil on both sides. Season with salt. Place on a preheated grill or grill pan for about 5 minutes on each side until tender.
(b) Put 1 tablespoon of risotto rice about 1/2 inch from the end of a zuchini slice. Roll up and insert toothpick. Repeat with the rest of the zucchini slices.
(c) Put 1 teaspoon of beetroot dip on top of zucchini roll up and serve as healthy party starter.