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Risotto with Tomato, Basil and Mozzarella
- 1½ cups diced tomatoes
- 1/2 cup chopped fresh basil
- 1 tablespoon olive oil
- ½ tsp. salt
- 1 clove garlic, minced
- 4 10½ oz. cans chicken broth
- 2 tsp. olive oil
- ½ cup finely chopped onion
- 1½ cups Arborio rice, uncooked
- ⅓ c. dry white wine
- 1 c. diced mozzarella cheese
- ½ tsp. ground pepper
- 2 tablespoons grated parmesan cheese
- Directions1. Combine first 5 ingredients; stir well, and set aside.
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