Cheesy oven-baked risotto
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Martin Poole
Cheesy oven-baked risotto
There’s something very gentle and comforting about this oven-baked dish, which is finished by stirring in a whole Boursin at the table
Serves: 4
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
625Kcal
Fat
27gr
Saturates
11gr
Carbs
79gr
Sugars
7gr
Fibre
5gr
Protein
14gr
Salt
2.3gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1 x 250g pack mixed cherry tomatoes
- 2 garlic cloves, crushed
- 150g sunsoaked or sundried tomatoes, plus 2 tbsp of their oil
- 1 x 150g pack Boursin garlic and herb cream cheese
- 1 large or 2 medium leeks (about 200g)
- 4-6 sprigs fresh thyme
- 2 vegetable stock cubes or pots
- 300g arborio risotto rice
- 1 ciabatta roll
- 250g asparagus
Step by step
- Preheat the oven to 180°C, fan 160°C, gas 4, with an ovenproof dish of at least 2.5 litres capacity set on a baking tray, to get hot. We used a 25cm base diameter dish, about 5cm deep, but you can use any shape dish, or a casserole.
- Meanwhile, get all the ingredients ready. Toss the tomatoes with the garlic and 1 tablespoon of the oil from the sunsoaked tomatoes. Unwrap the Boursin cheese from its foil, clean and slice the leeks, strip the thyme leaves from the stalks (you need 1 tablespoon) and make the stock up to 1.2 litres with boiling water.
- Remove the hot dish from the oven and add the sunsoaked tomatoes, the leeks, thyme and rice, then pour in the hot stock and mix well. Tip the tomatoes on top then nestle the Boursin cheese in the centre, spooning over any leftover garlicky oil. Cover the dish with foil, pinching it around the edge to seal tightly, return to the oven on its tray and bake for 30 minutes.
- Meanwhile, tear the ciabatta roll into chunky croutons and toss with 1 tablespoon of the sunsoaked tomato oil and seasoning. Spread out on a baking tray and bake for about 10 minutes until crisp, then set aside.
- Break the tough ends off the asparagus spears; they’ll snap at the natural point. Cut the spears into thirds.
- When the risotto has had 30 minutes, add the asparagus to the dish, pushing it down into the liquid but taking care not to break into the Boursin. Return to the oven, uncovered, for 15-20 minutes or until the rice and asparagus are both tender.
- Take the dish to the table then stir the Boursin into the risotto before serving into warmed bowls, scattered with the ciabatta croutons for extra crunch.
