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Pistachio and Cranberry Veggie Roast
GREAT BRITISH CHEFS21Ingredients
105Minutes
480Calories
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Ingredients
US|METRIC
7 SERVINGS
- 1 handful dried porcini
- 2 Tbsp. olive oil
- 2 celery stalks (finely chopped)
- 2 red onions (finely chopped)
- 2 garlic cloves (finely chopped)
- 90 grams risotto rice (or pearl barley)
- 60 grams puy lentils
- 100 mL white wine
- 500 mL vegetable stock
- 200 grams wild mushrooms (mixed)
- 100 grams pistachios (toasted)
- 100 grams almonds (toasted)
- 1 handful breadcrumbs (from sourdough or ciabatta)
- 50 grams cheddar cheese (strong, grated)
- 225 grams ricotta cheese
- 1 red chilli (finely chopped)
- 1 lemon
- 2 eggs (beaten)
- 2 sprigs sage (each of, rosemary and thyme, leaves picked and chopped)
- 2 Tbsp. light brown sugar (soft)
- 200 grams fresh cranberries
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NutritionView More
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480Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories480Calories from Fat230 |
| % DAILY VALUE |
| Total Fat26g40% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol85mg28% |
| Sodium440mg18% |
| Potassium680mg19% |
| Protein19g |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate45g15% |
| Dietary Fiber10g40% |
| Sugars10g |
| Vitamin A10% |
| Vitamin C35% |
| Calcium25% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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