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1 pouch of Pitango Organic Pumpkin, Leek & Spinach Risotto
1 tbsp olive oil
2 x 250g sirloin steaks
½ tsp salt
1 tsp sweet paprika
A little chopped parsley, to serve
Heat griddle pan with olive oil.
Rub the steaks with salt and paprika.
Cook steaks in hot pan, turning frequently until cooked.
Empty pouch of risotto into microwave safe bowl and heat in microwave for 3 – 4 minutes, until heated through.
Serve steaks sliced, on top of risotto with fresh chopped parsley.