Provençal Breast of Veal with Springtime Stuffing

Malzemeler

• Malzemeler
• 0.5 bardak Arborio rice
• 1 ml Chicken broth
• 1 bardak fresh flat-leaf parsley leaves
• 1 bardak fresh mint leaves
• 2 yemek kaşığı fresh rosemary leaves
• 1 yemek kaşığı fresh thyme leaves
• 2 g freshly ground black pepper
• 4 diş garlic
• 1 adet Juice and grated zest of 1 large lemon
• 1 demet large bunch of spinach
• 1 demet large bunch of Swiss chard
• 1 large egg, beaten
• 0.5 bardak olive oil
• 1 onion
• 1 g salt
• 1 bardak Sauvignon Blanc or other dry white wine
• 2500 g veal breast