Veal cutlets with baby spinach & morel risotto

Total time: 45m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 596 Kcal, 37g Protein, 44g Carbohydrates, 28g Fat


  • Veal steaks
  • a little oil
  • 4 veal cutlets (approx. 180 g each)
  • a little pepper
  • 1 tsp salt
  • 1 shallot, finely chopped
  • 0.5 dl cognac
  • 2 dl meat bouillon
  • 1 dl cream
  • salt to taste
  • Risotto
  • 1 shallot, finely chopped
  • 0.5 tbsp oil
  • 200 g risotto rice
  • 50 g cream cheese
  • 20 g dried morel mushrooms, soaked, halved, washed thoroughly, drained
  • 4 dl vegetable bouillon
  • 250 g baby spinach
  • 1 dl white wine

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  • Veal steaks

    Heat a little oil in a large non-stick frying pan. Reduce the heat, season the meat, fry over a medium heat for approx. 4 mins. on each side, keep warm. Sauté the shallot. Pour in the cognac and reduce almost completely. Pour in the stock and cream, simmer for approx. 5 mins., season.
  • Risotto

    Heat the oil in a pan. Sauté the shallot. Add the rice, cook while stirring until translucent. Pour in the wine and reduce completely. Gradually add the stock, stirring frequently, so that the rice is always just covered with liquid, simmer for approx. 5 mins., add the baby spinach and morels, simmer for a further 15 mins. until the rice is al dente. Stir in the cheese.
  • Tip:

    Instead of dried morels, use 100 g of fresh morels.

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