Courgette, bacon & brie gratin
Contains pork – recipe is for non-Muslims only
Get creative with some summer comfort food – courgettes are at their best in August
- On the table in 40 - 50 minutes
- Serves 4
Nutrition per serving
- kcal 499
- fat 25g
- saturates 10g
- carbs 46g
- sugars 0g
- fibre 3g
- protein 19g
- salt 1.96g
- 3 tbsp olive oil
- 600g courgettes, sliced on the diagonal
- 4 rashers of smoked back bacon, chopped
- 1 onion, chopped
- 1 small garlic clove, crushed
- 200g risotto rice
- 150ml dry white wine
- 850ml hot vegetable stock made with bouillon powder
- 160g pack blue or plain brie
Heat 2 tablespoons of the oil in a large heavy saucepan, tip in the courgettes and fry for 10-12 minutes until tinged golden. Remove with a slotted spoon and set aside.
Heat the remaining oil in the pan and add the bacon, onion and garlic. Cook over a low heat for about 6-8 minutes or until softened and lightly golden. Tip in the rice and stir until the grains start to pop.
Pour in the wine and stand back while it sizzles and absorbs into the rice. Stir well, then pour in about one third of the hot stock and increase the heat to moderate. Cook, stirring frequently, until the stock is absorbed. Repeat with the remaining stock, in two batches. This should take about 20 minutes, and the rice should be tender.
Preheat the grill on its highest setting. Remove the rice from the heat, gently fold in the courgettes and season to taste. Tip everything into a big flameproof dish. Slice the brie and lay on top of the rice. Put the dish under the hot grill for 3-4 minutes until the brie is bubbling.