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Export 9 ingredients for grocery delivery
Step 1
In a large saucepan cook the onion in the oil over moderately low heat, stirring, until softened, about 6 minutes.
Step 2
While the onions are softening bring the broth to a simmer in a medium saucepan. Add the tomatoes, cook for 1 minute. Use a slotted spoon to remove the tomatoes, set aside. Turn the broth down to warm.
Step 3
Add the garlic to the onions, cook for 1 minute. Add the rice, stirring until each grain is coated with oil, and stir in the tomatoes. Add the wine and cook until it evaporates, stirring as needed.
Step 4
Add 1/2 cup of the simmering liquid and cook the mixture over moderate heat, stirring constantly, until the liquid is absorbed. Continue adding the liquid, 1/2 cup at a time, stirring every 30 seconds and letting each portion be absorbed before adding the next until the rice is tender but still al dente. Between 15 and 20 minutes.
Step 5
Stir in the Parmesan and salt and pepper to taste and sprinkle the risotto with the parsley.
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