courgette & brie risotto gratin

needs

• 600g courgettes, sliced on the diagonal.
• 2 handfulls of sprouts? ("4 rashers of bacon").
• 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.

steps

1. fry the courgettes in olive oil in a large saucepan for 10–12 minutes or until golden.
2. remove courgettes and set aside.
3. fry the sprouts, onion, and garlic for about 6–8 minutes or until softened.
4. add the rice and stir until the grains start to "pop".
5. add in the wine, stirring well as it sizzles and absorbs into the rice.
6. add the stock and do likewise, taking about 20 minutes in total until the rice is soft.
7. preheat the grill on its highest setting.
8. fold the courgettes into the rice mix.
9. pour the mix into an oven dish.
10. slice the brie and lay it over the top.
11. grill for 3–4 minutes, until the brie is bubbling.