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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