|1||250 gram pac saffron risotto rice|
|1||100 gram pac fresh asparagus; cut into 1cm ( 1/2|
|; inch) pieces|
|1 tablespoon||Sunflower oil|
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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