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Ingredientes
- 1 x 250 gram pac saffron risotto rice
- 1 x 100 gram pac fresh asparagus, cut into 1cm ( 1/2 inch) pcs
- 1 Tbsp. Sunflower oil
- 4 x Veal escalopes
Direcciones
- Cook the saffron risotto rice as per the pack instructions.
- Cook the fresh asparagus in boiling water for approximately 5-7 min.
- Heat the oil in a large frying pan and cook the veal for approximately 3-4 min on each side.
- Add in the asparagus pcs to the saffron risotto rice and serve with the veal escalopes.
- NOTES : An impressive dish made with ease.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 16g | |
| Recipe makes 4 servings | |
| Calories 33 | |
| Calories from Fat 30 | 91% |
| Total Fat 3.42g | 4% |
| Saturated Fat 0.36g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 27mg | 1% |
| Total Carbs 0.51g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.25g | 0% |
| Protein 0.29g | 0% |
