Cheesy oven-baked risotto recipe | Sainsbury`s Magazine

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