• 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.

Recipe reprinted by permission of USA Rice Federation. All rights reserved.

RecID 11006

nutrition information per serving

172 calories; 4g total fat; 0mg cholesterol; 671mg sodium; 30g carbohydrates; 1g fiber; 4g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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