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🍽️ Crispy Rice and Asparagus Casserole

431 kcal · 30 min · 4 servings

Crispy Rice and Asparagus Casserole Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the onion and chop it into very small cubes.
  2. 2. Thoroughly wash the asparagus.
  3. 3. Remove the woody lower ends of the asparagus.
  4. 4. Cut the asparagus stalks into three equal pieces.
  5. 5. Heat two tablespoons of oil in a pot.
  6. 6. Sauté the onions in the hot oil until they are soft and translucent.
  7. 7. Briefly fry the asparagus together with the onions.
  8. 8. Add the rice to the pot and sauté it briefly.
  9. 9. Deglaze everything with about 125 milliliters of vegetable broth.
  10. 10. Let the liquid reduce almost completely.
  11. 11. Season the mixture with salt and pepper.
  12. 12. Gradually add about 500 milliliters of vegetable broth.
  13. 13. Let the rice swell on low heat for 15 to 20 minutes.
  14. 14. Add more broth if necessary, if the rice is not yet done.
  15. 15. Preheat the oven to 200 degrees.
  16. 16. Brush a high baking dish with the remaining oil.
  17. 17. Cut the mozzarella into small cubes.
  18. 18. Separate the eggs by separating the yolk from the white.
  19. 19. Beat the egg whites until stiff.
  20. 20. Stir the egg yolk into the finished risotto.
  21. 21. Gently fold the egg whites into the rice mixture.
  22. 22. Place one third of the risotto into the prepared dish.
  23. 23. Sprinkle the first layer with half of the mozzarella and parmesan.
  24. 24. Layer another third of risotto on top.
  25. 25. Sprinkle this layer with the remaining cheese.
  26. 26. Distribute the rest of the risotto over the top of the casserole.
  27. 27. Bake the casserole in the oven (convection 180 degrees) for 50 to 60 minutes until golden brown.

Nutrition per serving