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Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
What you'll need
Olive oil | Salt | Black pepper | Cooking pot | Chopping board | Knife | Wooden spoon | Mixing bowl
Cooking Instructions
Ingredients
Step 5 : Make the Salad
Assemble the salad by mixing halved cherry tomatoes and lettuce in a bowl, dressed with balsamic vinegar and topped with shaved Parmesan.
850 ml Home-made Saffron Vegetable Stock
160 g White Onion
100 g Asparagus
7 g Fresh Parsley
180 g Arborio Rice
320 g Beef Tenderloin
5 g Garlic
5 g Rosemary Fresh
30 g Butter
40 g Parmesan Cheese
80 g Red Cherry Tomato
100 g Mix Lollo Salad
50 g Balsamic Dressing
5 g Shaved Parmesan Cheese
15 g Goat Cheese
Allergens
Step 1 : Prep the Ingredients
Peel and finely chopping the white onion. Cut the asparagus into small, diagonal pieces and finely chop the thyme and parsley leaves. Set aside. In a saucepan, combine vegetable stock with saffron over medium heat until simmers.
Nutritional Information
Energy (kJ/kcal)
970
Protein (g)
54
Carbohydrates (g)
88
Fibers (g)
9
Sugar
8
Fats (g)
45
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The nutritional information provided is only for ingredients supplied by COOKFRESH.
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Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.
Step 3 : Sear the Steak
Heat a pan over medium-high with a drizzle of olive oil. Season the beef with salt and pepper, and sear alongside garlic and rosemary for 4 minutes per side. Add the remaining butter in the last minute of cooking. Rest the beef briefly, then slice.
Step 2 : Sauté the Risotto
In a pot, heat oil over medium heat. Sauté half of the onion until softened, about 2 mins. Add the Arborio rice and stir for 30 secs. to coat with oil. Gradually add 1/3 of the saffron stock, stirring constantly. Continue adding stock gradually as the rice absorbs it, cooking for about 20-22 minutes until creamy. Mix in 2/3 of the asparagus and parsley. Remove from heat, stir in the grated Parmesan, 2/3 of the butter, and salt and pepper to taste.
Step 4 : Pan-fry the Asparagus
In the same pan, quickly sauté the remaining asparagus for 2-3 minutes until vibrant yet firm. Season lightly with salt and pepper.
Step 6 : Serve and Enjoy!
Plate the risotto and top with sliced beef tenderloin. Garnish with the asparagus, parsley, and goat cheese with the fresh salad on the side.
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