Vegetable Risotto with Parmesan Wafers

  • 15min prep
  • 40min cook
  • 4 Servings


  • 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.