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Risotto- Heat 1 T. oil in medium pot on medium and saute remaining onion until translucent. Add rice and cook 2 mins. Gradually pour in wine, stirring until rice absorbs wine. Add broth 1 c. at a time until absorbed, stirring continually for 20 mins. or until rice is tender (add more broth if needed). Once rice is cooked, stir in tomato puree, butter and cheese. Set aside.
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