Zucchini Risotto

ZUCCHINI RISOTTO { KEEP WARM THIS AUTUMN WITH THIS COZY VEGETARIAN RISOTTO. } Contributor: Natalia Mantur { INGREDIENTS } 500ml vegetable stock 150g Arborio rice 1 big zucchini, grated 8 sun-dried tomatoes, chopped 4 tablespoons olive oil 2 handfuls fresh chives, snipped 3 cloves garlic, peeled and crushed sea salt black pepper { METHOD } Heat olive oil in a large frying-pan over medium heat. Add garlic and sun-dried tomatoes, stir for a minute. Add arborio rice and stir over low heat until coated with oil. Add 1 cup vegetable stock and stir until liquid is absorbed. Gradually add another cup
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Grilled Aubergines

GRILLED AUBERGINES { A TASTY SIDE OR MAIN DISH } Contributor: Natalia Mantur { INGREDIENTS } 1 eggplant, trimmed and cut lengthwise into 1-cm-thick slices 1 tablespoon olive oil 200g cherry tomatoes, halved 100g sunflower seeds, toasted 100g pumpkin seeds, toasted 1 handful fresh basil leaves 3 cloves garlic, peeled and crushed 1 tablespoon balsamic vinegar freshly ground black pepper sea salt { METHOD } Season eggplant slices with sea salt. Place in a colander and leave for 20minutes, then rinse and pat dry. Preheat grill to medium-high. Brush eggplant slices with oil. Grill until tender: about 3-4 minutes a side,
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