Veal involtini with saffron risotto and vegetables


Total time: 1hr 10m
Preparation Time: 70m

Servings
For 4 people


Nutritional Information

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


Ingredients

  • Involtini
  • 8 veal steaks (e.g. flank, approx. 80 g each)
  • 0.5 tsp salt
  • a little pepper
  • 200 g cream cheese
  • 8 slices cured ham
  • 1 bunch basil
  • 8 toothpicks
  • a little oil
  • 0.5 dl white wine
  • Saffron risotto
  • 0.5 onions
  • 2 tbsp olive oil
  • 1 tsp butter
  • 200 g risotto rice (e.g. Carnaroli)
  • 1 garlic clove
  • 1 pinch saffron
  • 30 g Parmesan
  • 1 litre vegetable bouillon
  • 1 dl white wine
  • Vegetables
  • 2 courgettes
  • 4 tomato
  • 2 tbsp olive oil
  • 0.5 tsp salt
  • a little pepper
  • a little sugar

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Instructions

  • Involtini

    Pound the steaks to flatten them, season on one side, turn.
  • Spread the cream cheese over the steaks, leaving approx. 1 cm free around the edges. Top each steak with one slice of ham and approx. 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.
  • Saffron risotto

    Finely chop the onion and garlic. 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 for approx. 20 mins., stirring until the rice is creamy and al dente. Stir in the cheese.
  • Vegetables

    To prepare the vegetables, cut the courgette in half lengthwise and then into slices. Cut a cross into the tomatoes, dip briefly in boiling water, peel, quarter, remove the seeds and cut into chunks.
  • 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.
  • Tip:

    For decoration, drizzle a little olive oil over some cherry tomatoes, season. Bake for approx. 5 mins. in the centre of an oven preheated to 200°C.

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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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