Veal Involtini with Saffron Risotto and Vegetables

1hr 10m
Preparation/cooking time: ca. 70m

For 4 people

Nutritional Information

Contains 792 Kcal, 52g Protein, 52g Carbohydrates, 38g Fat


  • 8 veal cutlets (e.g. flank, approx. 80 g each), beaten flat
  • a little pepper
  • 0.5 tsp. salt
  • 200 g cream cheese (e.g. organic cream cheese)
  • 8 slices raw ham
  • 1 bunch basil
  • 8 toothpicks
  • 2 tbsp. olive oil
  • oil to fry
  • 1 tsp. butter
  • 1 dl white wine
  • 0.5 onion, finely chopped
  • 1 clove of garlic, finely chopped
  • 200 g risotto rice (e.g. Carnaroli)
  • 1 pinch saffron
  • 1 litre vegetable bouillon hot
  • 30 g grated Parmesan
  • 2 courgette, cut in half lengthways and then into slices
  • 4 tomatoes, peeled, insides removed, cut into pieces
  • a little sugar

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  • Season the steaks on one side, turn. Spread the cream cheese over the steaks, leaving an edge of approx. 1 cm free all around. Top each steak with one slice of ham and about 3 basil leaves. Roll up the steaks tightly and secure with toothpicks. Heat the oil in a frying pan and fry the Involtini all over for approx. 6 mins. Pour in the white wine, loosen any bits that have stuck to the bottom of the pan, cover and simmer for approx. 5 mins.
  • Heat the olive oil and butter in a pan, briefly sauté the onion and garlic. Add the rice and sauté until translucent, stirring occasionally. Add the saffron and white wine and almost completely evaporate. Gradually add the stock, stirring frequently, so that the rice is always just covered with liquid, simmer, stirring, for about 20 mins. until the rice is creamy and al dente. Stir in the cheese.
  • Heat the oil in a pan, add the courgette and sauté for approx. 3 mins. Add the tomatoes, continue cooking for approx. 1 min. and season.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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