Best Asparagus Bocconcini Recipes

ASPARAGUS AND BOCCONCINI RISOTTO BAKE (SLICE)

Asparagus and Bocconcini Risotto Bake (Slice) image

This is a simple baked risotto with asparagus, baby spinach and mini bocconcini cheese. If you use Gluten Free liquid stock the dish will be gluten free. It makes a large dish and its great served warm with a salad. Left-overs are also great and reheat well. It's also a good dish for buffets or picnics. Kids love it too! It has a lot of ingredients but is very easy to make

Provided by Jubes

Categories One Dish Meal

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 15

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

Steps:

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.

ASPARAGUS BOCCONCINI

Asparagus Bocconcini image

Make and share this Asparagus Bocconcini recipe from Food.com.

Provided by Mirj2338

Categories Cheese

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 bunch fresh asparagus
4 cloves garlic, thinly sliced
4 -6 bocconcini (small balls of fresh mozzarella)
1/2 cup kalamata olive
4 tablespoons virgin olive oil
1 tablespoon vinegar (balsamic would be nice)

Steps:

Spray the asparagus lightly with an olive oil spray and stick the in the oven at 400°F/190°C with a few thinly sliced garlic cloves for about 5 minutes.
To assemble: place asparagus on a plate, scatter bocconcini and olives on top and sprinkle combined oil and vinegar dressing over.
If you like you may add a few leaves of roughly chopped fresh basil leaves as an added garnish.
Serve either at room temp or refrigerate till serving time.

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