Cook the chopped green asparagus (or courgette) in 1/2 liter of water for 3 minutes.

Drain and reserve the cooking liquid.

In a large pot or saucepan, heat the olive oil over medium heat.

Add the finely chopped shallot and minced garlic, and sauté until translucent.

Add the Arborio rice to the pot and stir-fry for about 3 minutes.

Gradually add the reserved asparagus cooking liquid, fish stock, and dry white wine to the rice, stirring constantly over medium heat for about 15 minutes.

Add more liquid only when the previous addition has been absorbed by the rice.

After 10 minutes of cooking, stir in the cooked asparagus, diced salmon fillet, and cooked mussels.

Allow them to cook together with the rice until the seafood is heated through.

Season the risotto with salt and pepper to taste.