Courgette, bacon & brie gratin

Courgette, bacon & brie gratin

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

shokkyy's picture
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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.

caroline1010_3's picture
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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!

swardell's picture
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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!

lizzafezza's picture
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Very tasty

panda-cakes's picture

brie-lliant recipe :)

kaikins's picture

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!

eleanormayo's picture
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Delicious, I used blue brie and just served with salad and bread.

lisel1969's picture

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

tphotiou's picture
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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.

claire241's picture
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We enjoyed the actual risotto but found the bacon made it far too salty which spoiled the overall taste.

rattlesteel's picture
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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.

lidewij's picture
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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.

sarapb67's picture
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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.

leahhead's picture
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not the most exciting dish

dylanski's picture
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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?!

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

mandy02's picture
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Simply delicious - it works well with gorgonzola too.

patto4795's picture
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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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