Liquid stock: In a pot boil the water, add Vegeta Chicken Stock Powder and cook for a few minutes. Remove from the heat and leave aside.
In a pan, heat up 2 tablespoons of oil and add mussels, 2 crushed garlic cloves and cover with 150 ml white wine.
Cooking this for about 2 minutes, will allow the mussels to open. Those mussels which do not open should be removed and thrown out.
Continue cooking the left over mussels for about 10 minutes and remove from the shell, placing the mussel meat on a separate plate. Keep the sauce for later use.
In a deeper pan, heat up 3 tablespoons of olive oil and in it cook the onion and left over garlic.
Wash the rice under hot water and add into the pan with onion and garlic, then stir through. Cover with 100 ml wine and cook until the wine evaporates. Start gradually adding the earlier prepared Vegeta Chicken Stock and stir occasionally.
In a separate pan, heat up 2 tablespoons of olive oil and cook the prawns, calamari, scallops and tuna. Cover with 50 ml wine, add in salt and pepper and stir through.
When the rice has softened, add in the separately prepared seafood, liquid from mussels, mussel meat and cooked asparagus.
Serve hot and sprinkle some chopped parsley.
Risotto must be juicy, so prior to serving cover and let stand for about 2 minutes.