Creamy Vegan Tomato Risotto
with Hazelnut Gremolata
This creamy dish is brightened up with fresh tomatoes and a zingy gremolata.
Cals 674 · Prot 16 · Carbs 109 · Fat 27
Vegan
30 min
This creamy dish is brightened up with fresh tomatoes and a zingy gremolata.
Cals 674 · Prot 16 · Carbs 109 · Fat 27
Vegan
Ingredients
Risotto
Shallots
1 Piece
Garlic cloves
1 Piece
Cherry tomatoes
250 Grams
Water
600 ML
Vegetable stock cube
15*
1 Piece
Tomato passata
200 Grams
Olive oil
2 Tbsp
Arborio rice
160 Grams
Cashew cream cheeze
2*
110 Grams
Black pepper
0.5 Tsp
Gremolata
Hazelnuts
2*
40 Grams
Fresh parsley
15 Grams
Lemon
1 Piece
Olive oil
4 Tbsp
Salt
0.5 Tsp
Allergens
*15 Celery, *2 Tree Nuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2816 / 674 |
| Fats (g) | 26.7 |
| of which saturated (g) | 12.7 |
| Carbohydrates (g) | 109 |
| of which sugars (g) | 14.6 |
| Fibers (g) | 11.1 |
| Proteins (g) | 15.8 |
| Salt (g) | 1.2 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Peel and chop the shallots and garlic.
- Boil the measured water and dissolve the 1 vegetable stock cube in it.
- Add the tomato passata and stir well - this is the tomato stock.
2 Make gremolata
- Add the hazelnuts to a food processor.
- Pick and chop the parsley.
- Wash the lemon thoroughly and grate its zest with a fine blade, taking care to avoid its bitter white pith.
- Add the parsley, 0.5 tsp of grated lemon zest and 1 Tbsp of lemon juice, the olive oil and the salt.
- Blitz to form a coarse paste.
- Set aside.
Tip! For a touch of heat, add a pinch of chilli flakes to your gremolata.
3 Start risotto
- Heat a large pan over medium heat with a drizzle of olive oil.
- Add the shallots with a pinch of salt and fry for 3 min or until softened.
- Add the Arborio rice and garlic and cook for 1 min further, stirring to coat the grains in the oil.
4 Simmer
- Add the tomatoes and 1/4 of the stock and stir continuously until it has absorbed.
- Continue to add the stock, a little at a time for 20 min or until all the stock is absorbed and the rice is cooked through.
5 Finish risotto
- Once all the stock is absorbed, add the vegan cream cheeze.
- Cook for 2 min further or until the rice grains are softened but still 'al dente'.
- Season with black pepper.
6 Serve
- Serve the Creamy Tomato Risotto topped with the Hazelnut Gremolata.
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