Recipe - Saffron Risotto Primavera

1 250 gram pac saffron risotto
rice
1 100 gram pac fresh
asparagus; cut into 1cm (
1/2
; inch) pieces
1 tablespoon Sunflower oil
4 Veal escalopes

Cook the saffron risotto rice as per the pack instructions.

Cook the fresh asparagus in boiling water for approximately 57 minutes.

Heat the oil in a large frying pan and cook the veal for approximately 34
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.