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Vegetable risotto with parmesan wafers
Vegetable risotto with parmesan wafers
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Elevate frozen veggies from side dish to star ingredient!
Ingredients:
  • 500.00 ml finely grated parmesan cheese
  • 1 litre salt reduced chicken style liquid stock
  • 1 large red onion, finely chopped
  • 2 garlic cloves, crushed
  • 300.00 gm arborio rice
  • 125.00 gm dry white wine
  • 200g mixed vegetables
  • 40.00 ml chopped fresh oregano
Instructions:
  • - Preheat your oven to 200°C/180°C fan-forced. - Line a large baking tray with baking paper. - Spread three-quarters of the cheese thinly over the prepared tray. - Bake for 2 minutes until the cheese is melted and golden. - Allow it to cool on the tray before breaking it into pieces to create wafers. - Set the cheese wafers aside.
  • In a saucepan, bring the stock and 1 cup of cold water to a boil over high heat. Once boiling, reduce the heat to low and simmer covered until ready to use.
  • In a large, heavy-based saucepan over medium heat, warm oil. Stir in onion and cook for 5 minutes until softened. Add garlic and rice, and cook for 1 more minute, stirring continuously.
  • Pour in the wine and stir until it's absorbed. Gradually add 1/3 cup of stock mixture to the rice, stirring until absorbed. Continue this process with the remaining stock, 1/3 cup at a time, until the rice is tender and creamy. Add frozen vegetables with the last 1/3 cup of stock. Once all liquid is absorbed, take off the heat. Season with pepper, mix in oregano and remaining cheese. Enjoy with cheese wafers.

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