This creamy dish is brightened up with fresh tomatoes and a zingy gremolata.
408 Reviews
Cals 763 · Prot 23 · Carbs 115 · Fat 20
Vegan
30 min
This creamy dish is brightened up with fresh tomatoes and a zingy gremolata.
408 Reviews
Cals 763 · Prot 23 · Carbs 115 · Fat 20
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)
3194 / 763
Fats (g)
19.5
of which saturated (g)
6.7
Carbohydrates (g)
115
of which sugars (g)
14.6
Fibers (g)
11.6
Proteins (g)
23.1
Salt (g)
3
*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 measuredwater and dissolve the vegetable stock cube in it. Add the tomato passata and stir well - this is your tomatostock.
2 Make gremolata
Add the hazelnuts to a food processor. 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 until you are left with 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 a 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 creamcheeze. Cook for 2 min further or until the rice grains are softened but still 'al dente'. Season with black pepper.
6 Serve
Divide the risotto among plates and top with the hazelnut gremolata.