Overhead image of Tangy Tomato and Lemon Risotto topped with parmesan in a bowl.

Tangy Tomato and Lemon Risotto

IACP Take 5! Recipe Contest Winner - Lynn Nelson

  • Servings


  • 4 cups chicken broth
  • 1 tablespoon olive oil
  • 2 shallots, finely chopped
  • 1 cup uncooked U.S.-grown arborio or medium grain rice
  • 1 cup cherry tomatoes
  • ½ cup + 1 tablespoon lemon juice + 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.

Nutrition Facts

  • Calories 172
  • Total Fat 4g
  • Sodium 671mg
  • Carbohydrates 30g
  • Dietary Fiber 1g
  • Protein 4g