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.

Meal Part: Side Dish   Preparation: Quick and Easy   Special Diets: Low-Cholesterol   Main Ingredient: Vegetables   Cuisine Type: Italian

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