Asparagus and Bocconcini Risotto Bake (Slice)

READY IN: 1hr
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
  • 40
  • 1
    tablespoon oil
  • 1
    large leek, thinly sliced
  • 1
    garlic clove, crushed
  • 1
    liter vegetable stock
  • 1
    cup water
  • 12
    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)
  • 12
    cup tasty cheese, grated
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DIRECTIONS

  • 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.
  • Add the liquid stock, the water and cream. Mix to combine.
  • Bring to the boil and simmer for 10 minutes, stirring occasionally.
  • Stir in asparagus, spinach leaves, parmesan and parsley. Remove from the heat and stir in the eggs.
  • 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.
  • Cook uncovered 180 degrees celcius for 25 minutes or until the rice is tender.
  • Stand at least 10 minutes before serving. The slice cuts better the longer that it is left.
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