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Asparagus And Bocconcini Risotto Bake (Slice)



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Ingredients for 10 servings

1 garlic clove , crushed

1/2 cup tasty cheese, grated

2 bunches asparagus , coarsely chopped (can use one bunch)

1 cup water

1 cup parmesan cheese , grated

180 g baby bocconcini , drained (or use chopped larger bocconcini pieces)

100 g baby spinach leaves

40 g butter

1 liter vegetable stock

1 large leek , thinly sliced

2 eggs , lightly beaten

1 tablespoon oil

2 cups arborio rice

1/2 cup cream

2 tablespoons parsley , chopped

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