Creamy Vegan Tomato Risotto

with Hazelnut Gremolata

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Instructions

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1 Prep

Peel and chop the shallots and garlic. Rinse the cherry tomatoes. Boil the measured water and dissolve the vegetable stock cube in it. Add the tomato passata and stir well - this is your tomato stock.

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2 Make gremolata

Add the hazelnuts to a food processor. Peel and mince the garlic. 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 garlic, parsley, 0.5/0.75/1 tsp of grated lemon zest and 1/1.5/2 Tbsp of lemon juice, the olive oil and the salt. Blitz until you are left with a coarse paste. Set aside.

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3 Start risotto

Heat a large pan over a medium heat with a drizzle of olive oil. Add the shallots and garlic. Cook with a pinch of salt for 2-3 min or until softened. Add the Arborio rice and cook for 1 min further, stirring to coat the grains in the oil.

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4 Stew risotto

Add 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.

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5 Finish risotto

Once all the stock is absorbed, add the cherry tomatoes and the vegan cream cheese. Cook for 2-4 min further or until the rice grains are softened but still 'al dente'. Season with black pepper.

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6 Serve

Divide the risotto among plates and top with the hazelnut gremolata.

Tips for fussy eaters

Serve their risotto without the gremolata. Serve some of the tomatoes, raw, on the side.

Pro tip

For a touch of heat, add a pinch of chilli flakes to your gremolata.

This creamy dish is brightened up with fresh tomatoes and a zingy gremolata.

Cooking Time: 30 min

Equipment Required: Food processor

Cals 676 · Prot 17 · Carbs 87 · Fat 29

Dairy-Free

Ingredients

Number of people

Risotto

Shallots 1 Piece
Garlic cloves 1 Piece
Cherry tomatoes 250 Grams
Water 800 ML
Vegetable stock cube 1 Piece
Tomato passata 200 Grams
Olive oil 2 Tbsp
Arborio rice 160 Grams
Cashew cream cheeze 110 Grams
Black pepper 0.5 Tsp

Gremolata

Hazelnuts 40 Grams
Fresh parsley 15 Grams
Lemon 1 Piece
Olive oil 4 Tbsp
Salt 0.5 Tsp

This creamy dish is brightened up with fresh tomatoes and a zingy gremolata.

Cooking Time: 30 min

Equipment Required: Food processor

Cals 676 · Prot 17 · Carbs 87 · Fat 29

Dairy-Free

Instructions

photo

1 Prep

Peel and chop the shallots and garlic. Rinse the cherry tomatoes. Boil the measured water and dissolve the vegetable stock cube in it. Add the tomato passata and stir well - this is your tomato stock.

photo

2 Make gremolata

Add the hazelnuts to a food processor. Peel and mince the garlic. 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 garlic, parsley, 0.5/0.75/1 tsp of grated lemon zest and 1/1.5/2 Tbsp of lemon juice, the olive oil and the salt. Blitz until you are left with a coarse paste. Set aside.

photo

3 Start risotto

Heat a large pan over a medium heat with a drizzle of olive oil. Add the shallots and garlic. Cook with a pinch of salt for 2-3 min or until softened. Add the Arborio rice and cook for 1 min further, stirring to coat the grains in the oil.

photo

4 Stew risotto

Add 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.

photo

5 Finish risotto

Once all the stock is absorbed, add the cherry tomatoes and the vegan cream cheese. Cook for 2-4 min further or until the rice grains are softened but still 'al dente'. Season with black pepper.

photo

6 Serve

Divide the risotto among plates and top with the hazelnut gremolata.

Tips for fussy eaters

Serve their risotto without the gremolata. Serve some of the tomatoes, raw, on the side.

Pro tip

For a touch of heat, add a pinch of chilli flakes to your gremolata.

Ingredients

Number of people

Risotto

Shallots 1 Piece
Garlic cloves 1 Piece
Cherry tomatoes 250 Grams
Water 800 ML
Vegetable stock cube 1 Piece
Tomato passata 200 Grams
Olive oil 2 Tbsp
Arborio rice 160 Grams
Cashew cream cheeze 110 Grams
Black pepper 0.5 Tsp

Gremolata

Hazelnuts 40 Grams
Fresh parsley 15 Grams
Lemon 1 Piece
Olive oil 4 Tbsp
Salt 0.5 Tsp
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