For the risotto, peel onion and garlic and dice finely. Dissolve stock in 1 l boiling water. Heat the oil in a pot. Fry onion and garlic in it. Add rice and fry for 2-3 minutes while stirring until translucent.
Add wine and simmer at low heat until all the liquid is absorbed.
Add so much hot stock that the rice is covered. Bring to the boil, simmer open over low heat for a total of 25-30 minutes. Add broth again and again as soon as the rice has absorbed the liquid.
In the meantime, wash the asparagus and cut off the woody ends generously. Cut the asparagus diagonally into pieces. Fold the asparagus into the risotto for the last 10 minutes, add to the cooking time.
Grate the Parmesan cheese in between. Wash the cutlets, dab dry and cut into 3 pieces. Open the freezer bag and beat the schnitzel thinly in between. Mix breadcrumbs and half parmesan.
Whisk the eggs and season with salt and pepper. Turn the schnitzel first in the flour, then in the whisked eggs and finally in the breadcrumb mix.
Heat 2-3 tablespoons of lard in a large frying pan. Fry 6 escalopes in it at medium heat for 2-3 minutes on each side. Put the roasted escalopes in a hot oven (approx. 50°C). Clean the pan and fry the 6 remaining escalopes in the remaining hot lard in the same way.
Stir the rest of the Parmesan and 2 tablespoons of pesto into the risotto. Season to taste with salt and pepper. Arrange everything. Sprinkle with pine nuts and basil. Add the rest of the pesto.