TANGY TOMATO AND LEMON RISOTTO

4 cups chicken broth
1 tablespoon olive oil
2 finely chopped shallots
1 cup uncooked Arborio or medium grain rice
1 cup cherry tomatoes
1/4 cup lemon juice
1 tablespoon lemon peel

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.

Makes 6 servings
Source: USA Rice