Vegetable risotto and
Quescrem Christmas, beef tenderloin and
teriyaki sauce
Vegetable risotto and Quescrem Christmas, beef tenderloin and teriyaki sauce
1h 15 min
5 servings
Ingredients
For the risotto
450 grams of arborio rice
2 liters of veal broth
1 carrot
1 clove garlic
½ onion
½ red bell pepper
8 wild asparagus
½ zucchini
150 grams of Quescrem Christmas
For meat
2 veal entrecotes of 220 grams
Preparation
Process
For the risotto
1. In a saucepan, brown the meat in oil. Then, remove the meat and set aside.
2. In the same frying pan with the meat oil, add the vegetables (carrot, garlic, onion, bell pepper, asparagus and zucchini). Sauté and add a spoonful of tomato pulp.
3. Add the rice and sauté briefly.
4. Add half of the broth and cook the rice. As the broth reduces, add the other half of the broth to allow the rice to release more starch.
5. When the rice is ready, remove from the heat and add the Quescrem Christmas. Stir until the risotto has a smooth texture.
For meat
1. Preheat the oven and finish cooking the entrecotes for a few minutes.
2. Then, fillet the meat.
Presentation
1. Place the risotto on a plate.
2. Arrange the beef fillets on top of the risotto.
3. Garnish with a string of teriyaki sauce.
Enjoy your vegetable risotto and Quescrem Christmas, veal tenderloin and teriyaki sauce!
