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.