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Italian Risotto With Roasted Red Peppers And Peas


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3 large sweet red peppers

2 cups canned vegetable broth, undiluted

2 cups water

1 teaspoon olive oil

1 cup Arborio rice, uncooked

1 (10-ounce) package frozen English peas, thawed

1/4 cup freshly grated Parmesan cheese

3 tablespoons chopped fresh basil

3 tablespoons chopped fresh parsley

1 tablespoon lemon juice

1/8 teaspoon freshly ground pepper

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