TANGY TOMATO AND LEMON RISOTTO
 Makes 6 servings
• 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.
Each serving provides 172 calories, 4 grams protein, 4 grams fat, 30 grams carbohydrate, 1 gram dietary fiber, 0 milligrams cholesterol and 671 milligrams sodium.
USA Rice Federation www.usarice.com
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