- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 courgette, sliced
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 1 aubergine, diced
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)
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 200g risotto rice
To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…
- 2 egg
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 140g cheddar, grated
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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.
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.
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.