step by step guide to make speedy Vegetable risotto with parmesan wafers

Halo, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Vegetable risotto with parmesan wafers. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vegetable risotto with parmesan wafers is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Vegetable risotto with parmesan wafers is something that I’ve loved my entire life.

Table of Contents


  • 2 cups finely grated parmesan cheese
  • 1 litre Massel salt reduced chicken style liquid stock
  • 1 tablespoon olive oil
  • 1 large red onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 1/2 cups arborio rice
  • 1/2 cup dry white wine
  • 1 1/3 cups (200g) frozen vegetables (corn, onion, peas, celery and capsicum mix)
  • 2 tablespoons chopped fresh oregano


  • Step 1
    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.
  • Step 2
    Bring stock and 1 cup cold water to the boil in a saucepan over high heat. Reduce heat to low. Simmer, covered, until needed.
  • Step 3
    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.
  • Step 4
    Add wine. Cook, stirring, until wine has absorbed. Add 1/3 cup stock mixture to rice mixture. Cook, stirring, until stock has absorbed. Repeat with remaining stock, 1/3 cup at a time, until all liquid has absorbed and rice is tender and creamy, adding frozen vegetables to rice mixture with final 1/3 cup stock. Remove from heat. Season with pepper. Stir in oregano and remaining cheese. Serve with cheese wafers.

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