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Oven-baked red pepper risotto
- 1 tbsp oil
- 1 onion , chopped
- 300g risotto rice
- 100ml white wine (optional, or use more stock)
- 400g can chopped tomatoes
- 200g frozen roasted peppers
- 500ml vegetable stock
- handful flat-leaf parsley , chopped
- parmesan , to serve (optional)
Directions:View on BBC Good Food
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