Briefly fry the veal tenderloin on all sides. Place the veal tenderloin in an oven dish and set in a preheated oven for about 30-40 minutes until it reaches a core temperature of 50°C (122°F). Boil the peas briefly, then drain and set aside.

Continue by dissolving the stock cube in boiling water. Dice the onion, cut the carrot into small pieces and chop the garlic finely. Sauté the chopped onion and garlic. After three minutes, add the risotto rice and cook everything together for about 2-3 minutes. Pour in a little stock and keep stirring. Repeat this step when the stock is almost dissolved. After approx. 15 minutes, add the chopped carrot. Add some more stock to the risotto, then add the briefly cooked peas. Add 3/4 of the Parmesan cheese and keep stirring. When it becomes too thick, add the last bit of stock. Finally, add a tiny bit of Parmesan cheese (save the rest to sprinkle over the dish at the end).

By now, the meat will be cooked. Remove it from the oven and let it rest. Stir the risotto one last time, spoon onto a plate and garnish with some basil if you like. Cut the meat into nice slices and place on top of the risotto, sprinkling the remaining Parmesan over the top.

Enjoy!