Veal Cutlets over Roasted Garlic Risotto
with Asparagus & Lacinato Kale Salad
Cooking time
30 minutes
Servings
2/4
Calories
1040 /serving
Because viva l’Italia. Dotted with fresh asparagus and green peas, this creamy risotto sets the mood for a summer evening—and sets the scene for ultra-tender veal cutlets. They’re served with a robust salad of lacinato kale and cucumbers in a luxuriously thick balsamic vinaigrette.
We will send you:
- 340g Grain-fed veal cutlets (raised without antibiotics by Canadian farmers)
- 2 Cucumbers
- ½ Bunch of asparagus
- ½ Bunch of lacinato kale
- 160g Arborio rice
- 150g Green peas
- 45ml Rich, Snappy Whipped Balsamic vinaigrette
- 30ml Vegetable demi-glace
- 15g Minced roasted garlic
- 25g Grana Padano (contains rennet)
- 5g All in Italy spices (basil, salt, tomato powder, crushed fennel, oregano, marjoram, onion, paprika, rosemary, sugar, celery seeds, canola oil, black pepper, chili, garlic)
Contains: Eggs • Milk • Mustard • Sulphites
You will need:
Large pan
Oil
Salt & pepper (S&P)
Strainer
2 or 4 tbsp Butter
2 Medium pots
Total Fat
48 g
Saturated Fat
16 g
Sodium
770 mg
Total Carb
100 g
Sugars
13 g
Protein
58 g
Fibre
11 g
Preparation
Start the risotto
- Bring a medium pot of salted water to a boil.
- In a second medium pot, heat a drizzle of oil on medium-high.
- Add the rice, garlic and ½ the spices. Cook, stirring constantly, 30 sec. to 1 min., until slightly translucent.
- Add the demi-glace, 3 cups water (5 ½ cups for 4 portions) and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 13 to 16 min., until the rice is almost al dente.
Blanch the asparagus
- Meanwhile, remove the woody ends of the asparagus; cut crosswise into thirds on an angle.
- Add to the pot of boiling water and boil, 2 to 3 min., until crisp-tender.
- Drain and transfer to a bowl of ice water. Once cool, drain and pat dry.
Make the salad
- Meanwhile, thinly slice the cucumbers crosswise.
- Remove the kale leaves from the stems; tear the leaves.
- In a large bowl, combine the kale, a drizzle of oil and S&P. Massage, 1 to 2 min., until softened.
- Add the cucumbers, vinaigrette and S&P; toss well.
Cook the veal
- Pat the veal dry; season with the remaining spices and S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the veal* and cook, 2 to 3 min. per side, until browned and cooked through.
Finish the risotto
- To the pot of risotto, add the peas, asparagus, cheese and 2 tbsp butter (double for 4 portions).
- Cook, stirring occasionally, 1 min., until most of the liquid has been absorbed and the rice is al dente; season with S&P.
- If the risotto seems dry, gradually add ¼ cup water, stirring constantly, until you achieve your desired consistency.
Plate your dish
- Divide the risotto and salad between your plates.
- Top the risotto with the veal. Bon appétit!
