3 tbsp olive oil
600g zucchini, sliced on the diagonal
200g risotto rice
150ml dry white wine
160g pack blue or plain brie
1 tbsp grated Parmesan or vegetarian alternative
3 tbsp gluten free breadcrumbs
Heat 2 tablespoons of the oil in a large heavy saucepan, tip in the zucchini and fry for 10-12 minutes until tinged golden. Remove with a slotted spoon and set aside.
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.
Preheat the grill on its highest setting. Remove the rice from the heat, gently fold in the zucchini and season to taste.
Tip everything into a big flameproof dish. Slice the brie and lay on top of the rice.
Top with gluten free breadcrumbs and Parmesan. Put the dish under the hot grill for 3-4 minutes until the brie is bubbling.
Recipe adapted from: Good Food
Check out IBS-Health.com top IBS articles: