FOR 4 SERVINGS:

• 1/2 Kg. green thin asparagus
• 200 gr. boiled fresh scampi (without shells)
• 240 gr. rice
• 1/4 minced onion 
• 1 liter of hot fish broth
• 1/2 laurel leaf
• 1/2 handful of minced parsley
• 1 table spoon of extra virgin olive oil
• 1/2 glass of dry white wine
• a touch of butter
• salt & pepper at choice 

Cut to little cubes the stems of the asparagus and set aside the points. In a casserole brown the minced onion in the oil; when it is well golden add the scampi and the cubes of asparagus. Braise for a couple of minutes. Pour the white wine and let it dry. 
Add the rice, the points of asparagus, the laurel leaf and pour a little of the fish broth. Go on with the cooking for about 15 minutes, always stirring and adding the broth little by little.
When it is cooked, take the casserole away from the fire, add the butter and the minced parsley, salt & pepper and whisk till it becomes creamy. Take away the laurel leaf and the risotto is ready to be served.

N.B. the time of cooking depends from the quality of the rice.