Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
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, 0.5/0.75/1 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.
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.
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.
Divide the risotto among plates and top with the hazelnut gremolata.