Asparagus And Bocconcini Risotto Bake (Slice)

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!