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Fresh from the garden to the kitchen

Scottish risotto cake: courgette and rosemary

Top quality food

On February 6, 2019 By Rebecca Field

Courgette and rosemary barley cake

This recipe owes its inspiration to BBC Good Food summer salads and vegetables published in July 2003. It can also be made with risotto rice, as per the original recipe. This is the Scottish version. If made with rice & gluten free stock it is also gluten free.

325g pearl barley

5 tbsp extra virgin olive oil

350g grated courgettes

2 onions, chopped

2 garlic cloves, crushed

3 medium eggs, beaten

150g gruyère or cheddar, grated

4 tbsp double cream

2 tbsp chopped rosemary

1/4 tsp grated nutmeg

For the sauce

1 tbsp cherry tomatoes

150ml passata

100ml veg stock

1tbsp wine vinegar

roughly torn basil


  1. Preheat the oven to 160oC (fan). Oil a 20cm spring form tin. Pre-cook barley for 8 mins then drain.
  2. Heat 2 tbsp of oil and fry courgettes and onions for 5 minutes. Mix in a bowl with rice, garlic and remaining olive oil. Leave to cool slightly.
  3. Add cheese, eggs, cream, rosemary, nutmeg and seasoning and turn into the tin. Level the surface and bake for about 25 minutes until cake is golden.
  4. Make the sauce. Fry tomoatoes until lightly coloured. Add the rest of the ingredients and heat gently.
  5. Carefully turn out the cake on to a serving plate and cut. Serve with the sauce and garnish with fresh basil if you have any.
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