Mushroom, Arborio and Pistachio Roast

Anna’s Family Kitchen shares this delicious Vegetarian centrepiece for Christmas!

Mushroom, Arborio and Pistachio Roast. Here’s a repost for a brilliant vegetarian centrepiece this Christmas. This is not your average dry and boring Nut Roast! I made this for the first time a few of years ago & it was a such a revelation it’s been added to my Christmas traditions. 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.

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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.