Asparagus and Bocconcini Risotto Bake (Slice)
photo by Jubes
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
10-12
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
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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RECIPE SUBMITTED BY
Jubes
Australia
Aussie Mum - gluten-free