Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: place stock in a saucepan and bring to boil on stove. you can use the stock cold if you can't be bothered doing this but the risotto will take longer to cook. in a large microwave casserole dish, with a lid, cook onion in the oil for 2 mins on high. add rice and cook a further 2 minutes in microwave oven. add chicken stock and tomatoes and cook, covered, on high for about 15- 20 mins until liquid is almost absorbed. allow to stand for 5 mins then fold in the romano and butter. sprinkle extra romano on top to serve. note: if you wish you can substitute the canned tomatoes for fresh, skinned tomatoes,which gives a slightly different result.

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.