Asparagus and tuna risotto with capers

Ingredients for 2 servings:

• 200 g risotto rice or Thai rice
• 1 onion(s)
• some fat for frying
• 1 garlic clove(s)
• 1 dash of lime juice
• n. B. sugar snap pea(s)
• some water if needed
• 1 can of tuna
• 200 ml cream or soy cream (Soy Cream Cuisine)
• 1 small jar of capers
• 1 jar asparagus
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Add the rice to a pan with twice the amount of lightly salted water and cook over low heat until tender. Meanwhile, finely chop the onions and fry them in fat (best in a wok-like container). Crush the garlic, add it, and fry it too. Add the dash of lime juice. Sauté the snow peas in it. Add a little more water if needed. The broth can be lightly salted at this point. Once the snow peas are cooked, add the tuna. Then add the cream and the jar of capers, including their liquid. Once the water in the rice pot has been used up, the rice is ready – stir it into the tuna sauce. Finally, cut the asparagus into 2 cm long pieces and stir it into the risotto. Finally, season with salt and pepper to taste.