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Chestnut and Mushroom Risotto Cakes

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  • Ready in: 1 hr
  • Serves: 4
Chestnut and Mushroom Risotto Cakes


  • 900ml (1½pts) hot vegetable stock
  • 1 (15g) packet dried mushrooms
  • 1 onion, peeled and finely chopped
  • 4 tbsp olive oil
  • 2 garlic cloves, peeled and crushed
  • 150g (5oz) mushrooms, chopped
  • 175g (6oz) risotto rice
  • 1 (200g) packed cooked and peeled chestnuts, or 1 (240g) can vacuum packed chestnuts, roughly chopped
  • 2 tbsp sage leaves, freshly chopped
  • 50g (2oz) fresh white breadcrumbs
  • cranberry sauce and vegetables to serve


  1. Heat stock and dried mushrooms in a pan until boiling; set aside for 15 mins. Strain stock; keep warm. Finely chop mushrooms. Fry onion in 2 tbsp oil for 5 mins. Add garlic with both dried and fresh mushrooms; cook for 2 mins. Add rice. Cook, stirring, for 1 min to coat in juices. Add a ladleful of hot stock; stirring, until almost all the stock is absorbed. Repeat until all stock is used and rice is tender (this will take about 20 mins). Stir in chestnuts and sage. Season; mix well. Cool.

    Preheat the oven to 200°C., 180°C Fan., Gas Mark 6. Divide mixture into 4. Shape into round cakes (9cm/3½" DIA.). Roll in breadcrumbs to coat. Place on a lightly greased baking tray; drizzle with remaining olive oil. Bake for 25-30 mins until crisp and golden. Serve with cranberry sauce and veg.

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