Vegetable Dishes: Veal Involtini with Saffron Risotto and Vegetables

Veal Involtini with Saffron Risotto and Vegetables


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


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.


  • Vegetable Dishes
  • 1h 10 Preparation/cooking time: ca. 70m
  • Servings For 4 people
  • Nutrition 777 Kcal