Veg & cheesy rice bake

Veg & cheesy rice bake

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(10 ratings)

Prep: 15 mins Cook: 1 hr, 5 mins


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

  • kcal443
  • fat19g
  • saturates9g
  • carbs48g
  • sugars8g
  • fibre6g
  • protein20g
  • salt0.8g
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  • 1 onion, chopped



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

  • 1 tbsp olive oil
    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



    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
    Risotto rice

    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



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…


  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.

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Comments (12)

guangdong's picture

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

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

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

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

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

Also added some red wine with the tomatoes- yum!

jenni_c's picture

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

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

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

Frantic Flapjack's picture

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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