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Risotto With Roasted Tomatoes
- 3 cups (1 1/2 pints) grape or cherry tomatoes
- 2 tablespoons olive oil
- 2 tablespoons kosher salt and black pepper
- 1 unsalted butter
- 2 cups small onion, finely chopped
- 1 cup Arborio rice
- 4 cups dry white wine
- 1 cup low-sodium vegetable or chicken broth
- 2 teaspoons grated Parmesan
Directions:View on Real Simple
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