Saffron Risotto With Veal Escalope
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sainsbury13 | 4 | Servings | ||
INGREDIENTS
| 1 | 250 gram pac saffron risotto | |
| rice | ||
| 1 | 100 gram pac fresh | |
| asparagus cut into 1cm | ||
| 1/2 | ||
| inch pieces | ||
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 816
Calories From Fat: 519
Total Fat: 57.7g
Cholesterol: 159mg
Sodium: 2593.9mg
Potassium: 1971.3mg
Carbohydrates: 24.8g
Fiber: 9.4g
Sugar: 2.7g
Protein: 55g