Tomato and Lemon Risotto Courtesy Of: The U.S. Rice Federation Tomato and Lemon Risotto Serves 6 1 L or 4 cups Chicken broth 15 mL or 1 Tbsp Olive oil 75 mL or 1/3 cup Shallots, finely chopped 250 mL or 1 cup Uncooked Arborio or medium grain rice 250 mL or 1 cup Cherry tomatoes, halved 125 mL or 1/2 cup Lemon juice 15 mL or 1Tbsp Lemon zest 1 L or 4 cups Freshly grated parmesan cheese In medium saucepan over medium heat, heat broth until it starts to boil; reduce heat to low and keep warm.

Meanwhile, in a large saucepan over medium heat, heat oil. Add shallots; cook for 2 to 3 minutes or until soft. Add rice and stir 2 to 3 minutes.

Increase heat to medium-high; stir in one cup (250 mL) of the broth. Cook, stirring frequently, until broth is absorbed. Continue stirring and adding remaining broth, 1 cup (250 mL) at a time, allowing it to be absorbed before adding more.
Cook until rice is tender and mixture has creamy consistency, approximately 25 to 30 minutes.

Stir in tomatoes, lemon juice and lemon zest. Top with Parmesan cheese. Serve immediately.