Porcini mushroom-vegetable risotto with veal rolls

Name: Porcini mushroom-vegetable risotto with veal rolls
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 pack of (25 g) dried porcini; 1 Onion; 1 Garlic clove; 5 TABLESPOONS Olive oil; 1 package (250 g) Risotto Rice; 1/2 l Vegetable broth (instant); 100 ml White wine; 200 g Carrots; 1 collar Spring onions; 1 collar Parsley; 1 jar (100 g) Pesto (fine seasoning paste); 4 thin veal cutlets (à approx. 100 g); 7-10 Tbsp Pepper; 7-10 Tbsp Salt; 7-10 Tbsp Parsley and lemon; 7-10 Tbsp wooden skewers

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 pack of (25 g) dried porcini
1 Onion
1 Garlic clove
5 TABLESPOONS Olive oil
1 package (250 g) Risotto Rice
1/2 l Vegetable broth (instant)
100 ml White wine
200 g Carrots
1 collar Spring onions
1 collar Parsley
1 jar (100 g) Pesto (fine seasoning paste)
4 thin veal cutlets (à approx. 100 g)
7-10 Tbsp Pepper
7-10 Tbsp Salt
7-10 Tbsp Parsley and lemon
7-10 Tbsp wooden skewers

Directions

1
Soak porcini mushrooms in 1/4 litre of lukewarm water for ten 10 minutes. Peel and finely chop the onions and garlic. Heat three tablespoons of oil in a saucepan. Fry the onions, garlic and rice in it.
2
Add stock, wine and mushrooms to the rice with the soaking water. Cover and allow to swell at low heat for 30 to 35 minutes. In the meantime, peel and wash the carrots, cut them into sticks and add them 20 minutes before the end of cooking time.
3
Clean and wash the spring onions, cut them into pieces and cook them for the last five minutes. Wash parsley, chop finely and mix with the pesto. Season the slices of meat with pepper, spread the pesto on top and roll up tightly.
4
Pin it with wooden skewers. Heat the remaining oil in a pan and fry the rolls in it for ten minutes. Season the risotto with salt and pepper. Cut the meat rolls into slices and arrange on a plate with the risotto.
5
Garnish with lemon and parsley.