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Receta Saffron Risotto With Veal Escalope
by Global Cookbook

Saffron Risotto With Veal Escalope
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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

  1. Cook the saffron risotto rice as per the pack instructions.
  2. Cook the fresh asparagus in boiling water for approximately 5-7 min.
  3. Heat the oil in a large frying pan and cook the veal for approximately 3-4 min on each side.
  4. Add in the asparagus pcs to the saffron risotto rice and serve with the veal escalopes.
  5. NOTES : An impressive dish made with ease.