Scallop and Asparagus Risotto

So Delicious!!! I found this recipe in a regional magazine called "Saltscapes" just love it!!

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  lb  asparagus tips
• 1  lb scallops
• 6  tablespoons butter
• 4  cups  chicken stock
• 1  tablespoon olive oil
• 1⁄2 cup shallot, diced
• 1  cup arborio rice
• 1  cup  onion and herbs liquid  seasoning
• 1  cup parmesan cheese, grated

Directions

1. Blanch asparagus tips in boiling water for 2-3 minutes; set aside.
2. Remove beards from scallops and sauté scallops in1 tablespoons of the butter until caramelized (2-3 minutes). Set aside.
3. Heat chicken stock in a saucepan until warm.
4. 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.
5. 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.
6. Stir in the asparagus and scallops. Finish with the remaining 4 tablespoons butter and the cheese.