Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt butter in a large saucepan, add onion, stir constantly over medium heat until onion is soft. add rice to pan, mix well to coat each grain with butter. stir in tomatoes, water, chicken stock powder and the bay leaf. stir constantly over medium heat for about 20 minutes, or until most of the liquid has been absorbed. rice should still be quite moist at this stage. remove from pan from heat, stir in basil and parmesan cheese. sprinkle with extra parmesan cheese to serve if desired.

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.