Seafood Risotto - Sydney Fish Market

Ingredients

• ¼ cup extra virgin olive oil
• 1 onion, diced
• 3 cloves garlic, chopped finely
• 1.75 litres fish stock
• 500g carnaroli rice
• ¾ cup dry white wine
• 1 bunch green asparagus, chopped, tips halved lengthways (see notes)
• 500g green Prawns, peeled, deveined and halved lengthways
• 1 x 250g Squid, cleaned and cut into thin strips, tentacles discarded
• 100g Saucer Scallops, trimmed and quartered
• 100g baby English spinach
• 50g butter
• 1 lemon
• Salt flakes and freshly cracked black pepper, to taste