Asparagus And Bocconcini Risotto Bake (slice)

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 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

Recipe

• 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.