Cook the risoni in salted water with ginger slices and chili peppers for approx. 2 minutes less than indicated on the pack, drain in a sieve and let drain.

Peel the lower third of the green asparagus. Cut the asparagus spears into 2 cm pieces, blanch in salted water until al dente and drain.

Heat the broth with the harissa, garlic and ginger in a large deep pan, simmer the pre-cooked risoni briefly until a creamy risotto has formed. Finally stir in the asparagus and heat briefly in it.

Remove from the heat, stir in the olive oil and parsley.

Pull the calamari’s head and arms, including the intestines, out of the body pouch. Cut the arms off the head just below the eyes with a knife so that they remain connected by a thin ring. Hold the tentacles in both hands with the hard beak facing up. Push out the chewing tool from below. Use your fingers to pull the clear whalebone out of the body pouch. Peel the paper-thin skin off the bags. Cut open the pouches and discard the remaining entrails. Wash the bags and arms thoroughly under cold running water and pat dry. Depending on the size of the calamari, chop up the pouches and tentacles if necessary.

Clean the spring onions, wash and cut into fine rings.

Heat a large pan over medium-high heat, add 1⁄2 to 1 tablespoon olive oil and spread the calamari in it. Add the garlic, ginger, and spring onions and sauté for 1⁄2 to 1 minute. Add the remaining olive oil and season the calamari with the chili salt.

Arrange the risotto on preheated deep plates and spread the calamari on top.