Tangy Tomato and Lemon Risotto

Yield: 6 servings

Ingredients

4 cups chicken broth

1 Tablespoon olive oil

2 finely chopped shallots

1 cup uncooked medium grain or arborio rice

1 cup cherry tomatoes

1/4 cup lemon juice

1 Tablespoon lemon peel

Directions:

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 warm broth. Cook uncovered, stirring frequently, until broth is absorbed.

Continue stirring and add 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, about 25 to 30 minutes.

Stir in tomatoes, lemon juice and lemon peel. Serve immediately.

Please note that some ingredients and brands may not be available in every store.