Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: for the risotto, heat the oil in a frying pan and gently fry the shallot and garlic until softened but not coloured. add the rice and fry for one minute, stirring frequently, until coated in the oil. add the wine and simmer until absorbed by the rice. add the hot vegetable stock a ladleful at a time, stirring between each addition to allow the liquid to be completely absorbed, until the rice is cooked and all the stock has been absorbed. add the asparagus, but not the tips, butter and parmesan, season to taste, with salt and freshly ground black pepper and stir well. to serve, divide the risotto equally among two serving dishes and top with dressed roquette and the asparagus tips.

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.