Tangy Tomato & Lemon Risotto

Ingredients

  • 1 cup uncooked Arborio Rice
  • 4 cups chicken broth
  • 1 tablespoon olive oil
  • 2 finely chopped shallots
  • 1 cup cherry tomatoes, halved
  • 1/4 cup lemon juice
  • 1 tablespoon lemon zest

Preparation

  • Heat broth in 2 quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm.
  • Meanwhile, heat oil in large saucepan over medium heat. Add shallots; cook until soft. Add rice and stir 2 to 3 minutes.
  • Increase heat to medium-high; stir in 1 cup broth. Cook uncovered, stirring frequently, until broth is absorbed. Continue stirring and adding remaining broth, 1 cup at a time, allowing each cup to be absorbed before adding another.
  • Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes. Stir in tomatoes, lemon juice and lemon peel. Serve immediately.
*Courtesy of USA Rice Federation.