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Vegetable Risotto with Parmesan Wafers

Son güncelleme: 12.06.2011 04:57
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    Ingredients (serves 4)
    2 cups finely grated parmesan cheese
    1 litre salt-reduced chicken 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 corn, onion, peas, celery and capsicum mix
    2 tablespoons chopped fresh oregano


    Method
    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 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.
#12.06.2011 04:57 0 0 0