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Tangy Tomato And Lemon Risotto

Source: USA Rice Federation
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  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
Tangy Tomato And Lemon Risotto Recipe at
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.
Date Added: 02/24/2009
Nutrition Facts per Serving
Yield:   6 servings
Calories: 172
Sodium: 671mg
Fiber: 1g
Carbohydrates, Total: 30g
Protein: 4g
% Cal. from Fat: 21%
Fat. Total: 4g
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