Courgette, bacon & brie gratin

Recipe uploaded by

Good Food

11 ratings

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this 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. Remove with a slotted spoon and set aside.
2. 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.
3. 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.
4. 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.

499 kcalories, protein 19g, carbohydrate 46g, fat 25 g, saturated fat 10g, fibre 3g, salt 1.96 g

Latest comments and suggestions

• Patto

  31 October 2007

  Patto rated and commented on this recipe

  

  In the words of Nigel Slater, this is 'Unctuous. It may take a little time to prepare, but it is definitely worth it. This rissottoesque dish not only tastes fabulous but also looks impressive when brought to the table. I would serve this to anyone, anytime - Yum!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Mandy

  21 January 2008

  Mandy rated and commented on this recipe

  

  Simply delicious - it works well with gorgonzola too.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• StormyRaincloud

  22 April 2008

  StormyRaincloud rated and commented on this recipe

  

  I thought it was too salty, would probably leave out the bacon if I made it again, but I don't think I will.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• recipes

  15 May 2008

  recipes rated and commented on this recipe

  

  I didn't think that the courgettes added anything. The basic risotto was very tasty and the melted brie was a nice addition. Incidentally, anyone know how to slice brie so that it comes out in nice slices?!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Leah

  19 May 2008

  Leah rated and commented on this recipe

  

  not the most exciting dish

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• SPB

  29 May 2008

  SPB rated and commented on this recipe

  

  Loved this. Rarely cook risotto but am planning to cook it again this weekend. Would def cook for friends (also veggies but minus the bacon). Used Camembert rather than Brie.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lidewij

  21 June 2008

  Lidewij commented on this recipe

  I love this recipe and make it regularly. To slice brie, I make sure it is well chilled and use a knife similar to a Global cheese knife.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lidewij

  21 June 2008

  Lidewij rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jane

  30 July 2008

  Jane rated and commented on this recipe

  

  I bore in mind StormyRainCloud's comment that it was too salty and used strips of ham instead of bacon. I love courgettes, but my other half isn't keen so I picked most of them out for myself - delicious! Another time I'd remove the rind from the Brie, as the cheese melted into the rice, leaving curled up bits of rind on top. Quite edible, but it looks a bit odd. Lovely dish, and I'd certainly make it again, probably without the meat, for the many veggie members of my family.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Paul

  06 August 2008

  Paul rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• claire241

  11 August 2008

  claire241 rated and commented on this recipe

  

  We enjoyed the actual risotto but found the bacon made it far too salty which spoiled the overall taste.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• tastytash

  14 August 2008

  tastytash rated and commented on this recipe

  

  Very tasty dish - all the ingredients went really well together and the brie was delicious and creamy. However, it is a fairly lenghty meal to make during the week so probably won;t become a regular one for me but definitely glad I gave it a go.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Lisel

  27 August 2008

  Lisel commented on this recipe

  I thought this was really fiddley and time consuming to make but the result was worth it. It tasted really creamy. I think this would probably work well with mushrooms too, instead of courgettes

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/2986/

Your binder

• Register
• Sign in

Sign up to start your online recipe binder, get our newsletter and add recipes, comments and ratings to this site. Tell me more

Ingredients

• 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

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

More Good Food features

Wellbeing

• Five nutrients every woman needs
• The lunch crunch
• Eat your way to fabulous skin

Seasonal & local

• Grow your own strawberries
• Local food heroes
• Grow your own courgettes

Recipe features

• Gordon at The Good Food Show
• Help yourself to summer salads
• Irresistible ice creams

Difficulty and servings

Serves 4

Preperation and cooking times

Ingredients

• 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

499 kcalories, protein 19g, carbohydrate 46g, fat 25 g, saturated fat 10g, fibre 3g, salt 1.96 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.