Courgette, bacon & brie gratin
COURGETTE, BACON AND BRIE GRATIN
3 tbsp olive oil
600g courgettes, sliced diagonal
4 rashers of smoked bacon, chopped
1 onion, chopped
1 small garlic clove, crushed
200g risotto rice
150ml dry white wine
850ml vegetable stock
1. Heat 2 tablespoons of the oil in a large saucepan, add the courgettes and fry for 10 minutes until golden, remove and set aside.
2. Heat the remaining oil in the pan, add the bacon, onion and garlic, cook over a low heat for about 6 minutes until softened, add the rice and stir until translucent.
3. Pour in the wine, stir well, then add a third of the stock, stirring frequently until the stock is absorbed, add another third of the stock until absorbed, and then the last third.
4. Gently fold in the courgettes into the rice, then place in a ovenproof dish, slice the brie and lay on top of the rice, place under a grill for 3 – 4 minutes until the brie is bubbling.