Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat the oil in a medium saucepan over medium heat until it shimmers. add the onion and bay leaf and cook until the onion is golden brown, 12 to 15 minutes. sprinkle in the garlic and cook for 1 minute more. add the tomatoes and simmer until softened, about 3 minutes. tip in the wine and let it bubble until almost evaporated, 1 to 2 minutes. pour in the stock and bring to a boil. add the rice, 1/2 teaspoon salt, 1/4 teaspoon pepper and the tomato paste, if using. reduce the heat to low and cook, covered, until the rice is tender and all the liquid is absorbed, 20 to 25 minutes. toss out the bay leaf and shower the rice with the parsley and oregano.

Target recipe: preheat the oven to 180 deg c. then melt the butter with the oil in a heavy-based pan and fry the shallot until soft (but not coloured) i.e. for about 5-10 minutes should be great. next, as you turn the heat up slightly, add the rice and stir to coat it thoroughly with the buttery juices. add the puree and the tomatoes and stir well. add a ladle of stock and allow that to bubble! then add the rest of the stock and bring up to a simmer. stir once, transfer to a warm ovenproof dish and put it (uncovered) in the middle of the oven. after 10 minutes, remove it and stir once. return to the oven for 10 minutes. when the risotto is ready, take it out, stir in the cheese and basil. season and leave to stand for a few minutes before serving.