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Best-ever cranberry & pistachio nut roast
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Total Time:
2 hours 25 minutes
Try this unique twist on a classic nut roast: a mushroom risotto base topped with sticky cranberries, resembling a savory upside-down cake. Perfect for a festive meat-free feast!
Ingredients:
  • 1 small handful of dried porcini
  • 2 sticks of celery
  • 2 red onions
  • 150 g risotto rice or pearl barley
  • 100 ml white wine
  • 500 ml hot organic vegetable stock
  • 200 g mixed wild mushrooms
  • 100 g pistachios
  • 100 g almonds
  • 125 g vegetarian Cheddar cheese (omit to make vegan nut roast)
  • 1 lemon
  • 2 sprigs of fresh sage
  • 2 sprigs of fresh rosemary
  • 2 sprigs of fresh thyme
  • 2 large free-range eggs (omit to make vegan nut roast)
  • 1 handful of sourdough or ciabatta breadcrumbs
  • 2 tablespoons soft light brown sugar
  • 200 g fresh cranberries
Instructions:
  • Prepare the risotto base by soaking the dried porcini in boiling water. Finely chop the celery, onions, and garlic. Sauté the celery and onion in oil until soft, then add the garlic. Increase heat, add rice, and cook until it snaps and pops. Pour in the wine and cook until absorbed. Drain porcini, remove any grit, and add to the pan. Stir in chopped porcini. Gradually add hot stock, stirring for 20 minutes until creamy. Remove from heat when rice is al dente and transfer to a bowl to cool. Preheat oven to 190ºC/375°F/gas 5. Fry wild mushrooms until crisp. Crush nuts and grate Cheddar. Chop chilli, zest lemon, and chop herbs. Beat eggs in a bowl. Combine cooled rice with breadcrumbs, Cheddar, chilli, lemon zest, eggs, and herbs. Season and mix well. Butter a loaf tin, line with paper, spread cranberries in the tin, top with nut mixture, and bake covered for 45 minutes, then uncovered for 15 minutes until golden. Let it rest for 10 minutes, then flip onto a platter and serve.

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