Risotto With Peas And Peppers

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1 (14 1/2-ounce) can vegetable broth

2 3/4 cups water

Cooking spray

1 cup plus 2 tablespoons Arborio rice, uncooked

1/4 cup diced dried tomato (packed without oil)

2/3 cup frozen English peas, thawed

2/3 cup (2 2/3 ounces) freshly grated Parmesan cheese

1/3 cup roasted red peppers, drained and chopped

1 teaspoon dried Italian seasoning

1/2 teaspoon pepper

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