21/12/2022
This looks delicious. Very inspiring.
New Post Coming SOON !
Mushroom, Arborio and Pistachio Roast. If you’re looking for inspiration for a Vegetarian centrepiece this Christmas, this could it! Not your average dry and boring Nut Roast, I created this a few of years ago & it was a such a success that it’s featured on our Christmas Day table ever since. It’s made from the tastiest mushroom risotto flavoured with festive sage, & with the addition of pistachio nuts & finished with a cranberry topping. It can be prepped ahead, frozen & reheated in its tin on Christmas Day. Just pour over the cranberry jelly when you serve.
I’m going to experiment with a Brussels Sprout Gratin tomorrow. If you have any other Vegetarian Christmas recipe ideas, I’d love to hear them!
INGREDIENTS for 6-8 slices:-
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1 onion chopped
2 garlic cloves crushed
1 celery stick chopped
1 tbsp butter
200g chestnut mushrooms finely chopped
30g dried porcini mushrooms
6 sage leaves chopped
100g arborio rice
100ml white wine
400ml veg stock
100g pistachio nuts
100g cheddar
2 eggs beaten
100g cranberries
3 tbsp cranberry jelly
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Cover the porcini with boiling water & set aside.
Add the butter, onions, garlic and celery to a pan & soften for 10 minutes.
Add the mushrooms & sage & sauté for 2 minutes.
Remove the porcini from their stock using a fork, chop them finely then add them to the pan with the rice. Stir.
Add the wine, let it bubble, then add the porcini stock.
Add the veg stock one ladleful at a time stirring constantly so you get a risotto.
Let the mixture cool then stir in the nuts, cheese & eggs.
Add the cranberries to a loaf tin. Add the rice mix & press down. Cook for 30 mins under foil & 30mins uncovered.
Warm the jelly and drizzle on top.
