Tangy Tomato and Lemon Risotto

 


Tangy Tomato and Lemon Risotto

IACP Take 5! Recipe Contest Winner - Lynn Nelson

Yield: Makes 6 servings.

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

Nutrition Facts
Calories 172
Total Fat 4g
Sodium 671mg
Total Carbohydrate 30g
Dietary Fiber 1g
Protein 4g