Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a small saucepan, heat broth and keep warm. in a large skillet, saute chicken in oil until no longer pink; remove from heat and keep warm. in the same skillet, saute mushrooms, onion and garlic in butter until crisp-tender. add rice; cook and stir for 3 minutes. carefully stir in 1 cup warm broth. cook and stir until liquid is absorbed. add remaining broth 1/2 cup at a time, stirring constantly. allow the liquid to absorb between additions. cook until risotto is creamy and rice is almost tender. (about 20 minutes). stir in spaghetti sauce, cheese and reserved chicken and stir until thickened. serve immediately.

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.