Dice the onions and fry them in a large saucepan with a little butter until translucent.

Add risotto rice and fry briefly, deglaze with white wine. Whenever the rice has absorbed the liquid, alternate adding vegetable stock and wine. Stir a lot!

Squeeze out the juice of 2 limes and add to the risotto. As soon as the rice is soft but firm to the bite, add the grated Parmesan and a little butter.

Now fry the squids cut into rings in a pan in olive oil and garlic. When they are firm to the bite, stir into the risotto.

Cook the mussels in a vegetable stock and fry the king prawns like the squid in oil and garlic.

For the salad from Rapunzel, wash the lamb's lettuce and cut the tomatoes into slices. For the salad dressing, mix 1 to 1 oil and vinegar. Add a pinch of agave syrup and a pinch of mustard, as well as salt and pepper, and mix well.

Just before serving the risotto, mix some grated lime zest into the risotto.