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Risotto with Shrimp and Pepper Sauce

lacucinaitaliana.com
 2021-09-11

Cover picture for the articlePlace the bell peppers on a baking tray lined with parchment paper and roast at 475°F for 25-30 minutes. Let them cool, then peel, remove the seeds, and slice into strips. Set aside a few strips and chop, for garnish. Blend the rest of the peppers into a purée in a blender or food processor.

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