The recipe

Peel the prawn tails. Wash the asparagus, removing its outer skin and cut into small pieces of about 1 cm. 

Chop the onion and lightly fry, adding the asparagus. Cook for five minutes, adding the rice and the prawn tails. Cover with wine. 

Continue, adding the asparagus broth as necessary until it is all cooked. 

When the risotto is almost finished, add the finely chopped chives and a little olive oil. 

Recipe by Azzurra Restaurant in Riccione