Courgette, bacon & brie gratin

Courgette, bacon & brie gratin

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(33 ratings)

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Cooking time

On the table in 40 - 50 minutes

Skill level

Easy

Servings

Serves 4

Get creative with some summer comfort food - courgettes are at their best in August

Nutrition and extra info

Nutrition info

Nutrition

kcalories
499
protein
19g
carbs
46g
fat
25g
saturates
10g
fibre
3g
sugar
0g
salt
1.96g

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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Method

  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.

Recipe from Good Food magazine, August 2003

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Comments

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raven's picture

Really yummy. Added thyme and used peppers and mushrooms instead of courgettes, Would increase the rice next time by 50g as had leftover stock and only just enough for 4 people.

jazzpafc's picture
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Really enjoyed this, I make risotto often and never thought to use courgette or brie despite living them both. Thought they worked really well together and was easy to make. WI'll be making this again and would highly recommend.

amys_eye's picture
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Have made this recipe thrice now and it goes down a treat every time! I use stock instead of bouillon though, and haven't found it particularly salty.

rachee's picture
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This went down a storm with my bf and I.

This would be a perfect dinner party recipe to be finished off with a light lemon mousse.

I halved the recipe for 2 and wasn't sure if it would be enough, but due to the richness the portion size was just right.

I made some slight adjustments. For 2 people I used 100g pancetta, 2 small garlic cloves, 100g brie.

bunkin's picture
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Should have rated as 5star above.

bunkin's picture
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This was fantastic. Changed the rice for orzo (rice shaped pasta) which cut down cooking time considerably. Possibly lost a bit of its unctuous-ness (although hubby disagrees) but was yummy. Added mushroom and cut down on the oil - used rapeseed instead too and threw in some dried parsley and thyme.

All in all a success and hubby wants it again tomorrow!

flirtinflight's picture
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A really satisfying family meal. My husband loved it, and my 2 year old it (minus the courgettes) had seconds. Can't ask for better than that!

cscollins's picture
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This was quite nice. Maybe next time we'll try a different cheese other than brie. Glad we used low sodium boullion (purple lidded one) as this could have been very salty indeed.

Using two pans instead of the one saved an awful lot of time cooking.

carolyn12's picture
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So very tasty. Quick and easy.

clairebowes's picture

I don't eat meat so I substitute the bacon for smoked salmon or hot smoked salmon/trout and I've often used blue brie or gorgonzola to strengthen the flavours.

cassandrahurley's picture
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This was a very nice recipe - a good way to use up leftover brie from a dinner party or, in my case, christmas. I agree that the courgettes do not really add any flavour but they are necessary to give the dish texture. I served it with crusty bread and really enjoyed it.

spansor's picture
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This dish is ok, its not really a gratin per se, its just risotto in a gratin dish that is baked for 5 minutes. The brie is really good, but the time taken for the result might as well just be a normal risotto with courgette. Still, its pretty yummy, just doesn't have a wow factor.

ju5t1new's picture
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I thought that this was so easy to make. It tasted good too. I did not think that it was too salty like others have said that it was. It is a matter of taste and what people prefer. I might try it with ham, just to see what it tastes like.

Only down side is it cannot be left to cook as you have to keep adding the stock. But to be honest it does not take too long to cook and prepare!

humbleginger's picture
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Very tasty, although doesn't look very colourful, serves two comfortably and would be good with some salad.

angfen's picture
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Easy and delicious.... I will try it with aspargus and bacon next time...

mclutterbuck83's picture
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We love this recipie and make it on a regular basis - especially as we have so many courgettes growing in the garden! All the ingredients blend so well together. HIGHLY RECOMMENDED!

cherieorr's picture
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I found this very bland and it tasted like it was missing a kick to me. I will however use brie with rissoto again though!

lucyaitchison's picture

Risotto is well loved in my house and this went down really well. Served with garlic bread. Will make again as always good to have variation.

anne55's picture

Hven't made this yet but love risotto and if it is too salty with the bacon, use mushrooms instead of the bacon. Mushrooms to are essential in a risotto

honestdewdrops's picture
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scrumptious.even my fussy boyfriend loved this,which is a real achievement.

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