Courgette, bacon & brie gratin

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• 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!

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• Mandy

  21 January 2008

  Mandy rated and commented on this recipe

  

  Simply delicious - it works well with gorgonzola too.

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• 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.

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• 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?!

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• Leah

  19 May 2008

  Leah rated and commented on this recipe

  

  not the most exciting dish

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• 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.

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• 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.

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• Lidewij

  21 June 2008

  Lidewij rated this recipe

  

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• 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.

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• Paul

  06 August 2008

  Paul rated this recipe

  

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• 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.

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• 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.

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• Pickled Pepper

  27 August 2008

  Pickled Pepper 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

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• Belkey

  28 February 2009

  Belkey rated and commented on this recipe

  

  Delicious, I used blue brie and just served with salad and bread.

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• Pookie

  28 February 2009

  Pookie commented on this recipe

  This wasn't for me. I found the combination of ingredients incompatable, and I thought the taste was both bland and sickly (if that's possible). My husband liked it but as I always cook we will not be trying this again. Defo!

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• panda recipe

  26 June 2009

  panda recipe commented on this recipe

  brie-lliant recipe :)

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• Lynsey

  14 July 2009

  Lynsey rated and commented on this recipe

  

  Very tasty

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• Mrs Torode

  03 August 2009

  Mrs Torode rated and commented on this recipe

  

  Brilliant recipe and is fairly quick - but do make sure the bouillon isn't too strong because it can get salty very quickly. Really easy to make - you should add lots of black pepper too!

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• MacyMoo

  14 August 2009

  MacyMoo rated and commented on this recipe

  

  Having tried the prawn courgette linguine and the courgette, tomato and gruyere gratin I'd rate this recipe slightly less, I gave the other 2 five stars. Its very nice but if I had omitted the courgettes I really wouldn't have missed them. I suppose its just another way of getting rid of those glut of courgettes that we have from the allotment. My partner loved it and said it was even better the next day cold!

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• chez

  22 August 2009

  chez rated and commented on this recipe

  

  I didn't have any bouillon in the house so I used one vegetable stock cube and one chicken stock (okay, I ran out of veg stock cubes too). And I always tend to use pancetti cubes as a substitute for bacon, basically because I'm lazy and it's one less thing to chop up. But those were the only changes I made and this recipe was really seriously gorgeous. It was longwinded to make, though, and next time I'll be using two pans instead of doing one thing after another in the same pan, because that will make it a lot faster. But this one is definitely a keeper. I froze the leftovers and reheated on a later date and that worked well too.

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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

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Difficulty and servings

Serves 4

Preparation and cooking times

On the table in 40 - 50 minutes

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

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