Courgette, Bacon & Brie Gratin

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 1/2 lb courgette, sliced on a diagonal
• 4 slices smoked back bacon, chopped
• 1 onion, chopped
• 1 small garlic clove, crushed
• 7 1/8 ounces arborio rice or 7 1/8 ounces risotto rice
• 5 1/8 ounces dry white
• 3 5/8 cups hot vegetable stock (made with bouillion powder)
• 5 5/8 ounces brie cheese (without rind)

Recipe

• 1 heat 2 tablespoons of the oil in a large heavy saucepan, tip in the courgettes and fry for 10-12 minutes until tinged golden.
• 2 remove with a slotted spoon and set aside.
• 3 heat the remaining oil in the pan and add the bacon, onion and garlic.
• 4 cook over a low heat for about 6-8 minutes or until softened and lightly golden.
• 5 add the rice and stir until all the grains are covered.
• 6 take saucepan off the heat & pour in the until it absorbs into the rice.
• 7 stir well, then pour in about one third of the hot stock and increase the heat to moderate.
• 8 cook, stirring frequently, until the stock is absorbed.
• 9 repeat with the remaining stock, in two batches.
• 10 this should take about 20 minutes, and the rice should be tender.
• 11 preheat the grill on its highest setting.
• 12 remove the rice from the heat, gently fold in the courgettes and season to taste.
• 13 tip everything into a big flameproof dish.
• 14 slice the brie and lay on top of the rice.
• 15 put the dish under the hot grill for 3-4 minutes until the brie is bubbling.
• 16 serve at once.