Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat shallow saucepot over medium heat. melt 2 tb of butter in pot. toast arborio rice for two to three minutes. re-glaze with white wine. reduce wine until it's completely gone/. add chicken stock, two cups at a time, waiting until stock is totally absorbed before adding the next two cups. after last two cups of stock are addeds, add cream and cheese and continue to cook until mixture begins to thicken. be sure you are stitting often with spatula to avoid sticking. when mixture is thick, add tomatoes, asparagus, leeks, basil, tarragon, and pepper. if risotto seems to thickened, thin out with a little more stock. cook for one to two more minutes, making sure not to break up the tomatoes. finish with last tablespoon of butter.

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.