Menu
Veg & cheesy rice bake

Veg & cheesy rice bake

  • 1
  • 2
  • 3
  • 4
  • 5
(10 ratings)

Prep: 15 mins Cook: 1 hr, 5 mins

Easy

Serves 4
Use risotto rice with melty cheddar as a topping for this vegetarian cottage pie-style batch bake with aubergines and courgettes

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition per serving

  • kcalories443
  • fat19g
  • saturates9g
  • carbs48g
  • sugars8g
  • fibre6g
  • protein20g
  • salt0.8g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 onion, chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 courgette, sliced

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 1 aubergine, diced

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 450g fresh tomato, chopped (or a 400g can chopped tomatoes)

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 200g risotto rice

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • 2 egg

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 140g cheddar, grated

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:

Method

  1. Sweat the onion in the oil for 10 mins, until soft and lightly golden. Add the courgettes and aubergine. Fry until golden brown. Add the tomatoes and some seasoning, then cover and simmer for 30 mins, uncovering for the final 15 mins if using fresh tomatoes. Heat oven to 200C/180C fan/gas 6.

  2. Meanwhile, cook the rice in a large pot of salted boiling water for 20 mins, or until tender. Drain and mix with the eggs and two-thirds of the cheese.

  3. Put the courgette and tomato mix in an ovenproof dish. Spoon the rice mixture over and smooth it out. Sprinkle over the rest of the cheese. Bake for 30 mins until bubbling and golden.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (12)

guangdong's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Added garlic, herbs, balsamic vinegar & a teaspoon of sugar to the base & changed the veg mix. Cooked the rice in stock & topped with parmesan. Despite all this, we found it a bit bland & won't bother with this again.

stephjk's picture

Made this for the first time tonight using a Wonderbag for the filling and rice and then finishing on a Cobb. I added garlic, seasoning and fresh basil to the veg mixture and a touch of salt to the rice. I didn't have any courgettes so used leeks and a pepper instead. Very enjoyable, will definitely make again.

bristolren's picture

Delicious!
This is the second time I made this, but this time I only used 1 courgette, 1 onion, 1 aubergine, and 1 tin of tomatoes, but I added 240g of baby spinach and some tomato paste to thicken. I used a stock cube when boiling the risotto. I added Parmesan and Panko bread crumbs to the topping and a few drops of olive oil. Will make a again.

nicolas-j's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Just delicious.... I added some Marigold Swiss vegetable bouillon in the vegetable mixture and used a carton of chopped tomatoes with herbs. Even my carnivorous partner thought it was superb and my fussy vegetarian 18 year-old pronounced it "gorgeous".

vickivale's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really liked this. Did lack a bit of a flavour punch - seasoned it up to the max before and it was lovely.

eleanormayo's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This didn't quite hit the spot enough for me, despite adding garlic and a red chilli. I followed the cooking times, but I think the vegetables were just not quite "unctious" enough. Would probably chop them smaller and cook down for longer, to make more of a ragu, if I was to do it again. The topping is a bit like savoury rice pudding!

jenni_c's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Also added some red wine with the tomatoes- yum!

jenni_c's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Excellent idea for a vegetable bake, love the rice topping.
Added mushrooms to the other vegetables, a pinch of chilli flakes to the tomatoes and some chopped fresh basil before the bake.
Will use a stronger cheese next time and maybe add a little parmsan to the top.
Delicious and a perfect student group meal, easily doubled

siubhanmac's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this for dinner this evening, replaced the Auvergne with yellow pepper, used tinned tomatoes and added 1/2 tsp sugar, teaspoon of Italian seasoning & good pinch of roasted paprika. It was good, served with quorn sausages and everyone liked it, next time I may cook and slice the sausages & incorporate them into the filling, nice unusual topping. Would make this again .

brenda17's picture

Could someone please advise me why I cannot put any recipes in my folder. Website problem. How can we get advice?

benn1234321's picture
  • 1
  • 2
  • 3
  • 4
  • 5

i love it!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Frantic Flapjack's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This seemed to take an age to make but the end result was very good. Left out the aubergine and used a small butternut squash instead which I roasted for 20 minutes in a hot oven before adding to the other vegetables.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Good Food Apps

Download the BBC Good Food Recipes, tips & cooking tools app and get good food on the go.