Roast the rice with the onion, deglaze with the white wine and add some of the vegetable broth.
Chop the cuttlefish julienne style and roast them for a few minutes, seasoning with salt, pepper and a little bit of olive oil. Prepare the courgette, cutting only the outer parts julienne-style. Prepare also the asparagus julienne-style. Blanch the vegetables in hot, slightly salted water.
When the rice is halfly cooked, add the squid ink and some of the roasted cuttlefish. Add the julienne-style vegetables to the remaining cuttlefish and roast slightly.
Season the risotto with salt and pepper and finally cream the risotto with a knob of butter and some olive oil.
Serve the risotto on a hot plate e decorate it with the roasted cuttlefish and julienne-style vegetables.