Spring Risotto with Green Asparagus and Radishes

Ingredients

• 0.5 Red Onion
• 2 tbsp olive oil
• 180 g risotto rice
• 2 tsp capers
• 650 ml vegetable broth
• 60 g Parmesan cheese
• Pepper
• a squeeze of lemon juice
• 400 g green asparagus
• 0.5 bunch radishes
• Salt
• 0.5 bunch dill

Instructions

1. 1.

   Peel and slice half an onion. Heat 1 tbsp of olive oil in a pot, sauté the onion and risotto rice for 1 minute over medium heat. Add capers and deglaze with some vegetable broth. Add the vegetable broth gradually, stirring occasionally, for about 20 minutes until the rice has absorbed all the liquid.

2. 2.

   Grate Parmesan cheese and stir half of it into the risotto. Season with pepper and lemon juice and set aside with a closed lid.

3. 3.

   Meanwhile, clean and wash the asparagus and radishes. Cut off the woody ends of the asparagus and quarter the radishes. Heat the remaining oil in a pan and sauté the vegetables for 3 minutes over medium heat, turning occasionally, and season with salt. Wash, dry, and roughly chop the dill.

4. 4.

   Serve the risotto on plates, top with the vegetables and sprinkle with the remaining Parmesan and dill.