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

  1. 1
    Preheat 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.
  2. 2
    In 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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