Vegetable Cheddar Cheese Rice
- 1Onion, chopped
- 2 tbspOlive oil
- 2Courgettes/Zucchini Sliced
- 1Aubergine/Brinjal diced
- 450 gmsTomato, chopped
- 200 gmsRisotto Rice
- 140 gmsD’lecta Cheddar Cheese(Grated)
- As requiredSalt
- As requiredPepper
Sweat the onion in the oil for 10 min, 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 minutes, uncovering for the final 15 minutes if using fresh tomatoes. Heat oven to 200C/180C.
Meanwhile, cook the rice in a large pot of salted boiling water for 20 minutes, or until tender. Drain and mix with the eggs and two third of the cheese. Add salt & pepper and mix.
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 minutes until bubbling and golden.