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Tomato Risotto
Ingredients
  • 4 tablespoons olive oil
  • 2 cloves garlic, cut into thirds
  • 1 (6-inch) leek (green part only), thinly sliced
  • 2 cups Arborio rice
  • 5-¼ cups homemade vegetable stock, warm
  • 1 cup tomato chutney (click on the link for the recipe)
  • ½ teaspoon salt
  • 1 tablespoon sun-dried tomatoes in olive oil, chopped
  • 1 tablespoon curly parsley leaves, chopped
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