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Veal in Risotto with Peppers and Asparagus
˝ cup un-bleached flour
2 pieces of veal shank, diced into 1 inch cubes
1 tsp. olive oil
1 Tbsp. onion, chopped
˝ cup red bell pepper, chopped
2 asparagus spears, ends removed, washed and chopped
1 bay leaf
˝ cup Arborio rice
1 cup low-sodium organic chicken stock
1 cup water
Coat veal pieces in flour. Heat oil in pan with medium heat and sear the veal until brown. Remove veal.
In the same pan sauté onion, peppers, and asparagus until soft. Add a tablespoon of chicken stock to help soften if necessary. Place veal back into the pan. Add the rest of the ingredients and simmer covered for 20 minutes.
Remove bay leaf Place all food in a food processor and begin to blend. Add the liquid little by little until the right consistency is met.
