Makes 6 servings.

Ingredients Edit

Directions Edit

  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.
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