| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sainsbury13, Sainsbury’s | 4 | servings | ||
INGREDIENTS
| 1 | 250 gram pac saffron risotto rice | |
| 1 | 100 gram pac fresh asparagus; cut into 1cm ( 1/2 | |
| ; inch) pieces | ||
| 1 | tb | Sunflower oil |
| 4 | Veal escalopes |
INSTRUCTIONS
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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