Veg & cheesy rice bake

Veg & cheesy rice bake

  • 1
  • 2
  • 3
  • 4
  • 5
(17 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


  • 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 courgettes, sliced



    The courgette is a variety of cucurbit, 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 eggs



    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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Anna East's picture
Anna East
22nd Jul, 2020
We enjoyed this recipe. I’ve substituted courgettes with mushrooms added a tsp of mixed herbs a splash of red wine and Worcestershire sauce to the vegetable sauce and it turned out to be very tasty and not bland at all. I’ll be definitely cooking it again. Thank you for the recipe!
2nd Sep, 2019
My partner is normally a great cook, this was awful, worst meal she's done in a while
Angela Mutum's picture
Angela Mutum
29th May, 2019
I like this recipe a lot. I made it using veg from an organic box (ie different veg from those suggested but retaining the base of tinned toms) with a tin of kidney beans thrown in. Will defo do this again. Great way to create several meals using the organic box.
Barbara Greulich's picture
Barbara Greulich
10th Feb, 2018
Well I found this very tasty, and will certainly make it again. I was surprised several people found it bland as I enjoyed all the different flavours. I was quite liberal with the rice and cheese mixture, so will make a bit more of the ratatouille next time.
7th Feb, 2017
I make more of a ratatouille filling as I think as it stands it is too bland and add the topping. Also works well with sausage ragu topped with the rice
12th Apr, 2015
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.
23rd Aug, 2014
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
21st Mar, 2014
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
30th Oct, 2012
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".
27th Oct, 2012
Really liked this. Did lack a bit of a flavour punch - seasoned it up to the max before and it was lovely.


Be the first to ask a question about this recipe...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 suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?