Baked Tomato Risotto

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9 cups chicken stock or canned low-sodium broth

1/4 cup extra-virgin olive oil

2 large garlic cloves, minced

1 large onion, finely chopped

2 large tomatoes—peeled, seeded and finely chopped

1 pound arborio rice

Salt and freshly ground pepper

1/4 cup finely chopped flat-leaf parsley

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