| 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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