- 150 finely chopped mushrooms
- 3 small shallots
- 2 cloves of garlic
- 150g risotto rice
- 100ml white wine
- 500ml vegetable stock
- 100g walnuts
- 100g almonds
- 100g vacuum packed chestnuts
- 50g breadcrumbs
- 125g grated cheddar
- 3 eggs
- 2 tbsp olive oil
- 15g fresh, chopped oregano
- 15g fresh, chopped rosemary
- 15g fresh, chopped sage
- Butter to grease the tin
- Salt and pepper
Preheat your oven to 190C.
Start by finely chopping the shallots, garlic, mushrooms and herbs.
Quickly whizz the walnuts and almond in a food processor.
Crumble the chestnuts into rough chunks with your hands.
Heat up the vegetable stock.
On a medium heat, fry the shallots in the olive oil until soften.
Add the garlic and cook for a minute ensuring it doesn’t burn.
Now turn the heat up and immediately add the risotto rice.
Cook for a minute until you can hear it drying out.
Add the wine and stir until completely absorbed.
Slowly add the stock, whilst stirring, and keep stirring until the stock is absorbed and the rice is cooked but still a little firm.
Pour the rice into a large bowl and leave to cool.
Fry the chopped mushrooms until browned and slightly crisp.
Grease your loaf tin with the butter and line with baking paper.
Mix the nuts, breadcrumbs, cheddar, mushrooms and herbs with the rice.
Beat the two eggs and stir into the mix.
Now transfer into the loaf tin and tap the tin onto your worktop a few times to get rid of any air and smooth with the back of a wooden spoon.
Bake for an hour until the loaf is firm.
Once baked, leave to rest for 10 minutes before turning the loaf out.
Decorate with some walnuts and fresh herbs.
Leftover Tip: Enjoy slices of the nut roast cold, topped with some homemade coleslaw.