Veg & cheesy rice bake

Veg & cheesy rice bake

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(8 ratings)

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Cooking time

Prep: 15 mins Cook: 1 hr, 5 mins

Skill level

Easy

Servings

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

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
443
protein
20g
carbs
48g
fat
19g
saturates
9g
fibre
6g
sugar
8g
salt
0.8g

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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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.

Recipe from Good Food magazine, September 2012

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Comments

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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
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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
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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
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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
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Also added some red wine with the tomatoes- yum!

jenni_c's picture
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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
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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
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i love it!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Frantic Flapjack's picture
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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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