Schrat's Spring Risotto

Ingredients for 4 servings:

• 400 g risotto rice
• 200 ml dry white wine
• 1 liter vegetable broth
• 500 g asparagus, green or broccoli
• 250 g sugar snap peas
• 100 g peas, frozen
• 1 m.-sized onion(s)
• 75 g Cheddar cheese
• 4 tsp capers (nonpareils)
• 1 bunch of fresh herbs of your choice
• Salt and pepper, white, from the mill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Peel and finely dice the onion. Heat 1 tablespoon of oil in a saucepan, sauté the onions until translucent, and add the rice. Sauté briefly and deglaze with the wine. Add the vegetable stock and simmer for about 15 minutes, stirring occasionally. Meanwhile, trim and chop the vegetables. Add the vegetables to the risotto 6-8 minutes before the end of the cooking time. The rice should be soft but still have a bite. Finely grate the cheese and stir into the risotto. Add a little more stock, if desired. Season with pepper and salt. Briefly fry the capers in 1 tablespoon of olive oil and garnish the risotto with the finely chopped herbs. Serve with ciabatta/baguette slices and olives.