Baked Risotto

• 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

1. Preheat oven to 325u0b0F. 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. 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.

rice, zucchini, red pepper, thyme, olive oil, vegetable stock, white wine, parmesan cheese, garlic, crueme fraueeche

Taken from recipes-plus.com/api/v2.0/recipes/31050 (may not work)