Baked Risotto - cooking recipe

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

Preparation

Preheat oven to 325\u00b0F. 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.
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.