Rice Asparagus Casserole
Rice asparagus casserole is a recipe featuring fresh ingredients from the sprout vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 onion
- 250 g green asparagus
- 3 tbsp oil
- 200 g risotto rice (Arborio or Carnaroli)
- 1 l vegetable broth
- Salt
- Pepper
- 125 g mozzarella
- 2 Eggs
- 50 g freshly grated Parmesan
Instructions
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1.
Peel and finely chop the onion. Wash and trim the asparagus; if necessary, peel the lower third and cut the stalks into thirds.
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2.
Heat 2 tbsp oil in a pot and sauté the onion until translucent. Add the asparagus and cook briefly.
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3.
Add the rice, stirring until it becomes translucent. Deglaze with 125 ml vegetable broth and let almost all liquid evaporate. Season the risotto with salt and pepper. Gradually add 500 ml more broth, cooking over low heat for 15-20 minutes until the rice is tender; add more broth if needed.
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4.
Meanwhile preheat the oven to 200°C. Brush a tall casserole dish with the remaining oil.
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5.
Cut the mozzarella into small cubes. Separate the eggs: beat the egg whites until stiff peaks form, then stir the yolks into the finished risotto. Gently fold in the beaten whites.
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6.
Layer one third of the risotto in the prepared dish, sprinkle half of the mozzarella and Parmesan on top. Add another third of the risotto and the remaining cheese. Spread the final layer of risotto over everything. Bake in a convection oven at 180°C for 50-60 minutes until golden brown.
