Asparagus risotto with capers

Ingredients for 4 servings:

• 600 g white asparagus
• salt and pepper
• 1 onion(s)
• 60 g butter
• 250g risotto
• ¼ liter dry white wine
• 4 tbsp capers
• 100 ml olive oil
• 60 g Parmesan, grated
• ½ lemon(s), grated peel

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Wash and peel the asparagus, and boil in spears in plenty of boiling water with the lid on for about 15 minutes. Remove the asparagus from the stock, drain, and cut diagonally into 1/2 cm long pieces. Strain the asparagus stock through a fine sieve and season with salt and pepper. Finely dice the onion and sauté in 1 tablespoon of butter until translucent. Add the rice. Deglaze with the wine and simmer over low heat for about 5 minutes. Gradually add the asparagus stock with a ladle, stir well, and allow the liquid to be absorbed by the rice. After about 15 minutes, add the asparagus pieces and simmer for another 10 minutes. Pat the capers dry. Heat the oil and fry the capers until crispy. Remove from the pan and drain well on a kitchen towel. Stir the remaining butter and half of the Parmesan cheese into the risotto. Season to taste with salt, pepper, lemon zest, and caper stock. Serve on plates and garnish with Parmesan cheese and capers. If you prefer meat, veal (schnitzel or fillet) is a good choice.