Ingredients for 4 people:
1 each small green and yellow courgette
1 chilli
1 carrot
2 onions
1 tsp + 4 tbsp olive oil
salt, pepper
120 g mixed minced meat
1 tsp tomato purée
3 stalks thyme
4 pork cutlets (approx. 120 g each)
250 g risotto rice
700 ml vegetable stock (instant)
200 ml tomato juice
250 g cherry tomatoes
3 tbsp grated Gouda
Preparation:
1. clean courgette, wash, cut into fine wide strips. Finely dice. Score the chilli lengthways, remove the seeds and chop finely. Peel and finely dice the carrot and one onion. Sauté 2 tablespoons of the diced vegetables in 1 teaspoon of hot olive oil. Season with salt and chilli, leave to cool.
2. Mix the minced meat, tomato paste and diced vegetables. Season with salt and thyme.
3. Wash the meat, dab dry and pound a little flatter. Season with salt and pepper. Spread the prepared mince mixture on top. Roll up tightly and pin tightly.
4. Sauté the remaining diced vegetables in 2 tablespoons olive oil. Add the rice and sauté briefly. Season with salt and thyme and add 400 ml stock. Reduce heat to low and simmer for about 10 minutes. Add the juice and simmer for another 10 minutes.
5. Meanwhile heat 2 tablespoons of olive oil. Fry the courgette strips for about 2 minutes. Season with salt and pepper and set aside. Fry the roulades in the drippings for about 10 minutes on all sides. Deglaze with 300 ml stock, deglaze and braise for a further 10 minutes. Cook the tomatoes for the last 5 minutes.
6. Pour the risotto into ovenproof dishes. Serve roulades with stock and tomatoes and loosely rolled up courgettes. Sprinkle with cheese and bake in a preheated oven (E.-heat: 225 °C/gas: level 4).
Preparation time approx. 1 hour
Per person approx.:
Calories: 710
joules: 2985
Protein: 46,8 g
Fat: 33,7 g
Carbohydrates: 55 g
(FoodCentralebyddp images)
