Creamy Vegan Tomato Risotto

with Hazelnut Gremolata
This creamy dish is brightened up with fresh tomatoes and a zingy gremolata.
1,250 Reviews
Cals 672 · Prot 21 · Carbs 112 · Fat 8
Vegan
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30 min
Creamy Vegan Tomato Risotto with Hazelnut Gremolata
This creamy dish is brightened up with fresh tomatoes and a zingy gremolata.
1,250 Reviews
Cals 672 · Prot 21 · Carbs 112 · Fat 8
Vegan
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Risotto
Shallots
1 Piece
Garlic cloves
1 Piece
Cherry tomatoes
250 Grams
Water
600 ML
Vegetable stock cube
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

*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.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

1 Prep

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

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.
Start risotto

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.
Simmer

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.
Finish risotto

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.
Serve

6 Serve

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