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🍽️ Lemon risotto with stuffed pork rolls and zucchini

665 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Preheat the oven to 150 degrees Celsius with fan. Wash the meat and pat it dry with a kitchen towel. Let it come to room temperature briefly. Rinse the lemon under warm water. Grate about one teaspoon of the zest. Squeeze the juice of the lemon. Bring the vegetable broth to a boil in a pot. Add some lemon juice. Keep the broth warm.
  2. 2. Heat two tablespoons of olive oil in a pot over medium heat. Cut the peeled shallot into fine cubes. Sauté the shallots in the oil for two minutes until transparent. Add the risotto rice. Stir it for two minutes. Deglaze the pot with white wine. Let the alcohol evaporate. Pour one ladle of the warm broth in. The rice should just be covered. Cook the risotto for about twenty minutes. Stir occasionally. Add more broth whenever it has been absorbed.
  3. 3. Wash the parsley and shake off excess water. Pluck the leaves from the stems. Chop the leaves finely. Mix cream cheese, lemon zest, and half of the parsley in a bowl. Season the filling with salt and pepper. Wash the zucchini. Cut off the ends. Cut the zucchini into thirds. Cut the thirds into eight thin strips.
  4. 4. Spread the pork cutlets thinly with the cream cheese mixture. Roll the cutlets tightly. Season the outside of the roll with salt. Insert a toothpick into the roll to secure it. Heat one tablespoon of olive oil in a frying pan over medium to high heat. Fry the involtini for five to six minutes until golden brown on all sides. Wrap the rolls in aluminum foil. Cook them in the oven for eight minutes. Do not clean the pan.
  5. 5. Add one tablespoon of olive oil to the pan with the pan drippings. Sauté the zucchini strips over high heat for four minutes. Season the zucchini with paprika powder, salt, pepper, and a pinch of sugar.
  6. 6. Remove the risotto from the heat. Stir in the Parmesan. Season the risotto with salt, pepper, and the remaining lemon juice. Take the involtini out of the oven. Remove the aluminum foil. Cut the rolls diagonally into pieces. Serve the risotto, zucchini, and involtini on deep plates. Enjoy your meal!

Nutrition per serving