Boil one bundle of asparagus in vegetable stock until it's soft. Blitz the asparagus with a stick blender. Use the mixture as your stock for cooking the rice.

Chop the rest of your asparagus up nice and finely and set aside.

Fry the onions in your risotto panuntil soft. Add the chopped garlic and fry for a minute, then add your risotto rice. Keep adding your stock until the rice is soft. Make sure you keep stirring at all times, adding the stock little by little.

In another pan cook your salmon for about 5 minutes, then add your prawns and squid. Season with dill, salt and pepper. Once cooked, add to your risotto pan.

When everything is cooked add the raw chopped asparagus and stir in.

Serve and enjoy!