Veg & cheesy rice bake

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• Frantic Flapjack

  23 September 2012

  Frantic Flapjack rated and commented on this recipe

  

  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.

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• benn1234321

  24 September 2012

  benn1234321 rated and commented on this recipe

  

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

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• brenda

  24 September 2012

  brenda commented on this recipe

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

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• Siubhanmac

  24 September 2012

  Siubhanmac rated and commented on this recipe

  

  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 .

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• jenni_c

  05 October 2012

  jenni_c rated and commented on this recipe

  

  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

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• jenni_c

  05 October 2012

  jenni_c commented on this recipe

  Also added some red wine with the tomatoes- yum!

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• Belkey

  08 October 2012

  Belkey rated and commented on this recipe

  

  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!

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• vickivale

  27 October 2012

  vickivale rated and commented on this recipe

  

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

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• Nicola

  30 October 2012

  Nicola rated and commented on this recipe

  

  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".

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Ingredients

• 1 onion , chopped
• 1 tbsp olive oil
• 2 courgettes , sliced
• 1 aubergine , diced
• 450g fresh tomatoes , chopped (or a 400g can chopped tomatoes)
• 200g risotto rice
• 2 eggs
• 140g cheddar , grated

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 1 hr 5 mins

Vegetarian

Ingredients

• 1 onion , chopped
• 1 tbsp olive oil
• 2 courgettes , sliced
• 1 aubergine , diced
• 450g fresh tomatoes , chopped (or a 400g can chopped tomatoes)
• 200g risotto rice
• 2 eggs
• 140g cheddar , grated

PER SERVING

443 kcalories, protein 20.0g, carbohydrate 48.0g, fat 19.0 g, saturated fat 9.0g, fibre 6.0g, sugar 8.0g, salt 0.8 g

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