Schweine-Saltimbocca mit White Risotto

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Peel and finely dice the onions and garlic. Heat 1 tablespoon of oil in a saucepan, fry half of the onion and garlic over a low heat until translucent. Add rice and sauté briefly. Season with salt and pepper. Gradually add 800 ml broth and wine, stirring from time to time. Add the next portion of liquid only when the rice has absorbed the liquid. Cook for a total of 30-35 minutes

2. 2

   In the meantime, wash the sage, shake dry, and pluck the leaves from the stalks. Wash the meat, dab dry, season with salt and pepper and cut in half. Fill cutlets with 1/2 slice of ham and 1-2 leaves of sage. Fold the schnitzel in half and fix with wooden skewers

3. 3

   Wash the asparagus, cut off the woody ends and cut the asparagus into 2-3 cm long pieces. Blanch in boiling salted water for about 2 minutes

4. 4

   Heat 3 tablespoons of oil in a frying pan. Fry the Saltimbocca for about 5 minutes while turning. Remove the meat, fry the rest of the sage briefly in the frying fat and remove. Sweat the remaining onion cubes in the frying fat for about 2 minutes. Deglaze with Marsala. Add 125 ml broth, bring to the boil and dissolve frying set. Put Saltimbocca back into the pan and let it simmer in the stock for about 5 minutes

5. 5

   Fold parmesan and asparagus into the risotto. Arrange risotto, meat and broth on plates and sprinkle with sage

Nutrition Facts

KCAL
520 kcal

CARBS
44 g

FATS
18 g

PROTEINS
38 g