Vegetable Risotto with Parmesan Wafers

2 cups finely grated parmesan cheese

1 litre salt reduced chicken style liquid stock

1 tablespoon olive oil

1 large red onion, finely chopped

2 garlic cloves, crushed

1 ½ cups arborio rice

½ cup dry white wine

1 ⅓ cups (200g) frozen corn & peas

2 tablespoons chopped fresh oregano

Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with baking paper. Sprinkle three-quarters of the cheese in a thin layer on prepared tray. Bake for 2 minutes or until cheese is melted and golden. Cool on tray. Break into pieces to make wafers. Set aside.

Bring stock and 1 cup cold water to the boil in a saucepan over high heat. Reduce heat to low. Simmer, covered, until needed.

Meanwhile, heat oil in a large, heavy-based saucepan over medium heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic and rice. Cook, stirring, for 1 minute.

Add wine. Cook, stirring, until wine has absorbed. Add ⅓ cup stock mixture to rice mixture. Cook, stirring, until stock has absorbed. Repeat with remaining stock, ⅓ cup at a time, until all liquid has absorbed and rice is tender and creamy, adding frozen vegetables to rice mixture with final ⅓ cup stock. Remove from heat. Season with pepper. Stir in oregano and remaining cheese. Serve with cheese wafers.