Asparagus Risotto with Capers

Summary

Ingredients

• 600 g asparaus, white
• salt and pepper
• 1 onion (s)
• 60 g butter
• 250 g risotto
• 0.25 liter ¼ white wine, dry
• 4 tablespoon capers
• 100 ml olive oil
• 60 g parmesan, rated
• 0.5 ½ lemon (s), grated zest it

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Instructions

1. Wash and peel the asparagus and cook in sticks in plenty of water for about 15 minutes with the lid closed. Remove the asparagus from the stock, drain and cut diagonally into 1/2 cm long pieces.
2. Pass the asparagus stock through a fine sieve and season with salt and pepper.
3. Finely dice the onion and sauté in 1 tablespoon butter until translucent. Add rice. Deglaze with the wine and simmer for about 5 minutes over low heat. Now gradually add the asparagus stock with the ladle, stir well and let the rice soak it up. After about 15 minutes add the asparagus pieces and simmer for another 10 minutes.
4. Pat the capers dry. Heat the oil and fry the capers until crispy. Remove and drain well on a kitchen towel.
5. Stir the remaining butter and half of the parmesan into the risotto. Season to taste with salt, pepper, lemon zest and caper stock.
6. Arrange on plates and garnish with parmesan and capers.
7. Those who want meat with it are well advised with veal (schnitzel or fillet).