Saffron risotto with veal escalope

Yield: 4 servings

Measure Ingredient
1 \N 250 gram pac saffron risotto rice
1 \N 100 gram pac fresh asparagus; cut into 1cm ( 1/2
\N \N ; inch) pieces
1 tablespoon Sunflower oil
4 \N Veal escalopes

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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