Baked Risotto
11 ingredients
2 steps
Ingredients
- 10.5 oz risotto rice
- 5 oz prosciutto, chopped
- 1 None zucchini, diced
- 1 None red pepper, deseeded, finely diced
- 4 sprigs fresh thyme, leaves chopped, plus extra for garnish
- 2 tbsp olive oil
- 3 cups vegetable stock
- 1 cup dry white wine
- 2 oz Parmesan cheese, grated
- 3.5 oz garlic and herb cream cheese (such as Boursin)
- 1/2 cup creme fraiche
Directions
-
1Preheat oven to 325°F. Combine rice, prosciutto, zucchini, pepper, thyme and oil. Distribute between 6 individual baking dishes. In a saucepan, bring stock and wine to a boil. Pour over rice mixtures and stir to combine. Bake for 30 mins, stirring occasionally.
-
2In a bowl, combine Parmesan, cream cheese and creme fraiche. Stir into rice mixtures and bake for 10 mins. Serve garnished with thyme and sprinkled with black pepper.
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