Asparagus And Bocconcini Risotto Bake (Slice) Recipe

Name: Asparagus And Bocconcini Risotto Bake (Slice)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 40 g butter; 1 tablespoon oil; 1 large leek, thinly sliced; 1 garlic clove, crushed; 2 cups arborio rice; 1 liter vegetable stock; 1 cup water; 1/2 cup cream; 2 bunches asparagus, coarsely chopped (can use one bunch); 100 g baby spinach leaves; 1 cup parmesan cheese, grated; 2 tablespoons parsley, chopped; 2 eggs, lightly beaten; 180 g baby bocconcini, drained (or use chopped larger bocconcini pieces); 1/2 cup tasty cheese, grated

Servings: persons

40 g butter
1 tablespoon oil
1 large leek, thinly sliced
1 garlic clove, crushed
2 cups arborio rice
1 liter vegetable stock
1 cup water
1/2 cup cream
2 bunches asparagus, coarsely chopped (can use one bunch)
100 g baby spinach leaves
1 cup parmesan cheese, grated
2 tablespoons parsley, chopped
2 eggs, lightly beaten
180 g baby bocconcini, drained (or use chopped larger bocconcini pieces)
1/2 cup tasty cheese, grated

1
Melt the butter and oil in a large pan. Add the sliced leek and garlic. Cook, stirring, until the leek is tender. Add the rice and continue to stir for one minute.
2
Add the liquid stock, the water and cream. Mix to combine.
3
Bring to the boil and simmer for 10 minutes, stirring occasionally.
4
Stir in asparagus, spinach leaves, parmesan and parsley. Remove from the heat and stir in the eggs.
5
Spoon in 1/2 of the rice mixture into a greased 12 cup ovenproof dish. Arrange the bocconcini over the rice. Top with the remaining mixture. Sprinkle over the tasty cheese. I use a lasagne dish to make this recipe.
6
Cook uncovered 180 degrees celcius for 25 minutes or until the rice is tender.
7
Stand at least 10 minutes before serving. The slice cuts better the longer that it is left.

847

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 40 g butter, 1 tablespoon oil, 1 large leek, thinly sliced, 1 garlic clove, crushed, and more.

Yes, Asparagus And Bocconcini Risotto Bake (Slice) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asparagus And Bocconcini Risotto Bake (Slice)

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