Roast Veal with Pumpkin Risotto

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Roast Veal with Pumpkin Risotto
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1 hr 15 min.


For the roast:
400 grams
350 grams
3 tablespoons
1 tablespoon
20 grams
1 teaspoon
1 ⅕ kilograms
Breast of veal (butcher cut, boneless with the meat still connected)
150 grams
Beef tongue (sliced)
For the sauce:
80 grams
50 grams
50 grams
30 grams
125 milliliters
250 milliliters
For the risotto:
450 grams
100 grams
2 tablespoons
80 grams
450 grams
1 liter
1 tablespoon
chopped Parsley
40 grams
grated Parmesan
4 tablespoons
Vegetable oil (for frying)

Preparation steps


For the sauce: In a large pot, bring plenty of salted water to a boil. Rinse the swiss chard. Remove the stem, put the leaves in the water and blanch for about 30 seconds. Put into ice water and drain well. Peel the onions and chop finely. Heat the butter and sauté the onion over low heat. Puree and let cool. Combine the egg yolk and sour cream, breadcrumbs and spices. Stir everything into a spreadable paste. Stir in the thyme. Preheat the oven to 200°C (approximately 400°F).


For the roast: Fan out the veal and season with salt and pepper. Brush with half of the onion mixture and top with half of the chard leaves. Season so taste. Place the beef tongue on it and sprinkle with the remaining onion mixture. Cover with the remaining chard leaves and seasoning. Roll the veal breast and tie with kitchen string to maintain its shape. Heat the oil in a roasting pan. Add the roast and sear on all sides. Add the cleaned and chopped vegetables and sauté briefly. Deglaze with white wine. Bake on the center rack for about 30 minutes, basting repeatedly with the veal stock. Remove the roast and remove the kitchen string. Strain the sauce through a sieve and season to taste. Keep warm.


For the risotto: Cut the pumpkin into columns. Remove the seeds and insides with a spoon. Peel and cut into cubes about 4 cm (approximately 1 1/2 inch) in size. Peel the onion and chop finely. In a saucepan, heat the olive oil and 50 grams (approximately 3 1/2 tablespoons) of butter. Sauté the onions until soft. Add the pumpkin cubes and sauté over medium heat for 5 minutes while stirring. Add the rice and stir until the grains are translucent. Lightly salt and pepper and deglaze with some warm veal stock. Simmer uncovered for 15-20 minutes stirring frequently. Continue to add hot stock so that the rice is always just covered by liquid. Add the rest of the butter, the parsley and the Parmesan to the pan. Season to taste once more.


Cut the roast into slices and serve with the pumpkin risotto and the sauce.