Asparagus and Bocconcini Risotto Bake (Slice) Recipe

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Asparagus and Bocconcini Risotto Bake (Slice)
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Ingredients:

Directions:

  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 306.85 Kcal (1285 kJ)
Calories from fat 129.67 Kcal
% Daily Value*
Total Fat 14.41g 22%
Cholesterol 59.09mg 20%
Sodium 305.72mg 13%
Potassium 122.63mg 3%
Total Carbs 30.28g 10%
Sugars 0.84g 3%
Dietary Fiber 0.79g 3%
Protein 12.57g 25%
Vitamin C 4.4mg 7%
Iron 0.7mg 4%
Calcium 188.6mg 19%
Amount Per 100 g
Calories 229.35 Kcal (960 kJ)
Calories from fat 96.92 Kcal
% Daily Value*
Total Fat 10.77g 22%
Cholesterol 44.17mg 20%
Sodium 228.5mg 13%
Potassium 91.66mg 3%
Total Carbs 22.63g 10%
Sugars 0.63g 3%
Dietary Fiber 0.59g 3%
Protein 9.4g 25%
Vitamin C 3.3mg 7%
Iron 0.5mg 4%
Calcium 140.9mg 19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.2
    Points
  • 8
    PointsPlus

Good Points

  • saturated fat free

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