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Tangy Tomato and Lemon Risottoe

4 cups chicken broth
1 Tbsp. olive oil
2 finely chopped shallots
1 cup uncooked U.S. arborio or medium grain rice
1 cup cherry tomatoes
1 Tbsp. lemon zest

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.

 


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