Try this Saffron Risotto with Veal Escalope recipe, or contribute your own.
Suggest a better descriptionCook 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. NOTES : An impressive dish made with ease.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (3g) | ||
Recipe Makes: 4 servings | ||
|
||
Calories: 30 | ||
Calories from Fat: 30 (100%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 3.4g | 5 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 30
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.