Courgette, Bacon and Brie Gratin

I'm experimenting with risotto gratins at the moment, this one of course includes courgettes! I have one plant left in the ground with courgettes growing on it but the rest have gone. This was really yummy, you can't really go wrong with cheesy rice and brie is fantastic and gooey!

Courgette, Bacon and Brie Gratin (Good Food August 2003)
(Serves 4)

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 tbsp of the oil in a large heavy saucepan, tip in the courgettes and fry for 10-12 mins 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 mins or until softened and lightly golden. Tip in the rice and stir until the grains start to pop.

 

Pour in the wine and let it sizzles and absorb 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 mins, 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 mins until the brie is bubbling.