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Tangy Tomato and Lemon Risotto
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1 tbsp. olive oil
2 finely chopped shallots
1 cup arborio rice
1 cup cherry tomatoes
� cup lemon juice
1 tbsp. lemon peel
4 cups chicken broth
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Cook shallots until soft, about 3 mins, in oil in 2-L. saucepan over medium-high heat. Add rice and cook 2 to 3 mins. Add tomatoes, lemon juice, lemon peel and 1 cup ckicken broth, stirring frequently until broth is absorbed, about 20 to 30 mins.
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