Italian Sides Dishes Recipes - Tangy Lemon and Tomato Risotto

Ingredients

• 1 tablespoon olive oil

• 2 medium shallots, finely chopped

• 1 cup Arborio rice or medium grain rice

• 3 cups chicken broth

• 1 cup cherry tomatoes, quartered

• 1 teaspoon finely shredded lemon peel

• 2 tablespoons lemon juice

• Lemon peel strips (optional)

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Method:

1. In a large saucepan heat olive oil over medium heat. Add shallots; cook until tender. Add the uncooked rice. Cook and stir about 5 minutes more or until rice is golden brown.

2. Meanwhile, in a medium saucepan bring chicken broth to boiling; reduce heat to keep broth simmering. Carefully add 1 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed.

3. Add another 1 cup of the broth to the rice mixture, stirring constantly. Continue to cook and stir until the liquid is absorbed.

4. Add remaining broth, 1/2 cup at a time, stirring constantly until the broth has been absorbed and the rice is slightly firm (al dente) and creamy. (This should take 18 to 20 minutes total.)

5. Stir in tomatoes, shredded lemon peel, and lemon juice. Serve immediately. If desired, garnish with lemon peel strips.