I don’t know if anyone else has this problem but when I cook with cheese, I end up eating half the block before I’ve even added it to the meal… this recipe is a fabulous deterrent though as you need the whole block of brie to top it sufficiently.
I love risotto and I love cheese (melted is even tastier….!), so this is a match made in heaven.
Courgette, Bacon and Brie Gratin
2 courgettes (cut into thin slices)
1 tsp basil
1 onion (sliced)
1 clove of garlic (crushed)
4 rashers of bacon (sliced)
150 g arborio rice
Glug of white wine (to taste)
700 – 800 ml vegetable stock
1 slice of bread (processed into crumbs)
200 g brie (sliced diagonally)
Gently fry the courgettes with the basil with a low calorie spray for about 8 minutes. Once softened take off the heat and leave to rest whilst you make the rest of the dish.
Fry the onions, garlic and bacon for a few minutes then add the rice, coating the other ingredients. Add in your chosen amount of wine to taste and let this soak into the rice whilst stirring. Add in 1/4 of your stock and stir until absorbed. Continue to add stock until the rice has softened. You may not need as much as suggested in the ingredients or you may need more; this will vary according to the amount of wine you added.
Once softened gently mix the courgettes back in and then add to an 2 litre ovenproof dish. Top with a layer of sliced brie. Grill this for a few minutes until the brie is melted, then add a further layer of breadcrumbs. Grill this for a further 1 -2 minutes until golden brown. Serve.