Creamy Vegan Tomato Risotto

Name: Creamy Vegan Tomato Risotto with Hazelnut Gremolata
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 1 Piece of Shallots; 1 Piece of Garlic cloves; 250 Grams of Cherry tomatoes; 600 ML of Water; 1 Piece of Vegetable stock cube; 200 Grams of Tomato passata; 2 Tbsp of Olive oil; 160 Grams of Arborio rice; 110 Grams of Cashew cream cheeze; 1 Tsp of Black pepper; 40 Grams of Hazelnuts; 15 Grams of Fresh parsley; 1 Piece of Lemon; 4 Tbsp of Olive oil; 1 Tsp of Salt

with Hazelnut Gremolata

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 measured water and dissolve the vegetable stock cube in it. Add the tomato passata and stir well - this is your tomato stock.

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 cream cheeze. Cook for 2 min further or until the rice grains are softened but still 'al dente'. Season with black pepper.