VEG & CHEESY RICE BAKE

Veg & cheesy rice bake image

Use risotto rice with melty cheddar as a topping for this vegetarian cottage pie-style batch bake with aubergines and courgettes

Provided by Good Food team

Time 1h20m

Number Of Ingredients 8

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 443 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 20 grams protein, Sodium 0.8 milligram of sodium