Bell Pepper and Tomato Risotto

For the bell pepper and tomato risotto, first melt the butter in a small saucepan, then add the risotto rice.

Heat until the rice is translucent. Add the hot vegetable soup and bring to a boil. Then simmer over medium heat, stirring frequently, until the rice is creamy.

Towards the end of the cooking time, add diced bell bell pepper and seeded and sliced tomatoes.

Finally, add Parmesan cheese to the bell pepper and tomato risotto, if desired.

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