Tangy Tomato and Lemon Risotto

Makes 6 servings.

Ingredients

 * 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
 * ½ cup lemon juice
 * 1 tablespoon lemon zest

Directions

 * 1) Heat broth in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm.
 * 2) Meanwhile, heat oil in large saucepan over medium heat.
 * 3) Add shallots; cook until soft.
 * 4) Add rice and stir 2 to 3 minutes.
 * 5) Increase heat to medium-high; stir in 1 cup broth.
 * 6) Cook uncovered, stirring frequently, until broth is absorbed.
 * 7) Continue stirring and adding remaining broth, 1 cup at a time, allowing each cup to be absorbed before adding another.
 * 8) Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes.
 * 9) Stir in tomatoes, lemon juice and lemon peel.
 * 10) Serve immediately.