recipes "Classic Risotto Recipes"

Modern twists on time-honoured favourites.

Provencale Vegetable Rice Bake

rice bake with basil leaves laid on top

What do you need

  • [   ] 300g My Risotto Perfetto 4 Cheese
  • [   ] 2 medium courgettes - cut in 1cm thick slices
  • [   ] 350g cherry tomatoes
  • [   ] 1 large aubergine - stem removed and cut in 1cm slices
  • [   ] 2 garlic cloves crushed
  • [   ] 250ml jar of tomato and basil pasta sauce
  • [   ] 4tb olive oil
  • [   ] 1tb dried oregano

Proposed by: Paul Gayler


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How to prepare:

Preheat the oven to 200c.
Place the rice in a pan, add 600ml of water and bring to the boil. Reduce the heat to a simmer and cook for 12 minutes until the rice is cooked and creamy, then remove from the heat.
Heat a large non-stick frying pan with 3tb of the olive oil, add the courgettes and aubergines and fry until golden.
Add the garlic, cherry tomatoes and oregano, toss gently together for one minute, season to taste.
Spread half the rice over the base of a suitable ovenproof baking dish.
Spoon over half the tomato and basil sauce, then lay over half the vegetables.
Top with more rice, the remaining vegetables and drizzle over the remaining tomato sauce.
Drizzle the remaining olive oil over the top and transfer to the oven to bake for 15 minutes.
Cool slightly before serving.

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