Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: blanch asparagus tips in boiling water for 2-3 minutes; set aside. remove beards from scallops and sauté scallops in1 tablespoons of the butter until caramelized (2-3 minutes). set aside. heat chicken stock in a saucepan until warm. combine olive oil and 1 tablespoons of the butter in a large heavy bottomed pot. sauté the shallots until soft. add the rice, and cook stirring, for 2-3 minutes. add the liquid seasoning. continue stirring until liquid reduces by half. gradually add the chicken stock, one ladle at a time, stirring constantly, allow the stock to be absorbed before adding more. this process should be about 20 minutes. stir in the asparagus and scallops. finish with the remaining 4 tablespoons butter and the cheese.

Target recipe: melt the butter in the pan and add the onions on medium-low heat. cook for 4 minutes, then add the garlic. cook for 1 minute, then add the rice. stir until well coated. add 1/2 cup of stock to the rice, stirring until absorbed. then add the asparagus. continue adding the stock in 1/2 cup increments, stirring after each addition until the stock has been absorbed. (should take about 20-25 minutes.) add the cream, cheese, and basil stirring gently to combine.