Saffron Risotto with Veal Escalope

4 servings

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Saffron Risotto with Veal Escalope Ingredients

1 250 gram pac saffron risotto	1 tb Sunflower oil
1 100 gram pac fresh	4 Veal escalopes
; inch) pieces

Instructions for Saffron Risotto with Veal Escalope

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.

Main Ingredient: Cuisine: Uncategorized

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