Get creative with some summer comfort food – courgettes are at their best in August
Total time50 mins
Serves 4
3 tbsp olive oil600g courgettes, sliced on the diagonal4 rashers of smoked back bacon, chopped1 onion, chopped1 small garlic clove, crushed200g risotto rice150ml dry white wine850ml hot vegetable stock made with bouillon powder160g pack blue or plain brie
STEP 1Heat 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.STEP 2Heat 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.STEP 3Pour 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.STEP 4Preheat 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.
