Saffron risotto with veal escalope
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 250 gram pac saffron risotto rice | |
| 1 | 100 gram pac fresh asparagus; cut into 1cm ( 1/2 | |
| ; inch) pieces | ||
| 1 | tablespoon | Sunflower oil |
| 4 | Veal escalopes | |
Directions
Cook the saffron risotto rice as per the pack instructions.
Cook the fresh asparagus in boiling water for approximately 5-7 minutes.
Heat the oil in a large frying pan and cook the veal for approximately 3-4 minutes on each side.
Add the asparagus pieces to the saffron risotto rice and serve with the veal escalopes.
Converted by MC_Buster.
NOTES : An impressive dish made with ease.
Converted by MM_Buster v2.0l.
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