3 tbsp olive oil
600g zucchni/courgettes, sliced
4 rashers of smoked back bacon, chopped
1 tbsp chopped chives
1 tbsp garlic infused oil
200g risotto rice
150ml dry white wine
850ml hot low FODMAP vegetable stock
160g pack blue or plain brie
3 tbsp gluten free breadcrumbs
Heat 2 tablespoons of the oil in a large heavy saucepan, tip in the zucchini/courgettes and fry for 10-12 minutes until tinged golden. Remove with a slotted spoon and set aside.
Heat the remaining oil in the pan and add the bacon and garlic oil.
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.
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. Toward the end of this process stir in the chives.
Preheat the grill on its highest setting. Remove the rice from the heat, gently fold in the zucchini/courgettes and season to taste. Tip everything into a big flameproof dish.
Slice the brie and lay on top of the rice, the top with gluten free breadcrumbs. Put the dish under the hot grill for 3-4 minutes until the brie is bubbling.
Recipe adapted from: Good Food