Risotto With Veal And Basil Recipe

Name: Risotto With Veal And Basil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter or olive oil; 350g veal, cut in cubes; 2 tablespoons tomato paste; 30g fresh basil leaves, chopped; 2 tablespoons chopped parsley; 3/4 cup (185ml) veal stock (you could use beef); extra 2 tablespoons olive oil; 2 cloves crushed garlic; 1 medium leek, sliced thinly; 2 cups (440g) arborio rice; 200ml red wine (something strong, eg. chianti); 1.5 litres boiling beef or veal stock; 2 handfuls of chopped parsley (flat leaf is best); 60g grated parmesan cheese; 4 spring onions, green part, sliced length-ways to create long thin strips for garnish

Servings: persons

2 tablespoons butter or olive oil
350g veal, cut in cubes
2 tablespoons tomato paste
30g fresh basil leaves, chopped
2 tablespoons chopped parsley
3/4 cup (185ml) veal stock (you could use beef)
extra 2 tablespoons olive oil
2 cloves crushed garlic
1 medium leek, sliced thinly
2 cups (440g) arborio rice
200ml red wine (something strong, eg. chianti)
1.5 litres boiling beef or veal stock
2 handfuls of chopped parsley (flat leaf is best)
60g grated parmesan cheese
4 spring onions, green part, sliced length-ways to create long thin strips for garnish

1
1. In a saute pan, heat the olive oil or butter unitl very hot and add the veal. Cook quickly until the meat changes colour.
2
2. Add the tomato paste, 30g basil, parsley and 3/4 cup stock. Simmer for 20 minutes until meat is tender.
3
3. In another pot, heat the extra olive oil. Add the garlic and leek and saute until softened.
4
3. Add rice and stir to coat. Add wine and stir until is absorbed.
5
4. Begin to add the boiling stock about 1 cup at a time - allowing each cup of stock to be absorbed before adding the next one. Contine adding stock until all has been absorbed.
6
5. Remove from heat and add parmesan cheese, extra parsley and stir in veal mixture.
7
6. Serve immediately, with spring onions to garnish.

555

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons butter or olive oil, 350g veal, cut in cubes, 2 tablespoons tomato paste, 30g fresh basil leaves, chopped, and more.

Yes, Risotto With Veal And Basil falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Risotto With Veal And Basil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions