Makes 6 servings.


  • 4 cups (1 L) chicken broth
  • 1 tbsp (15 mL) olive oil
  • 1/3 cup (75 mL) finely chopped shallots
  • 1 cup (250 mL) uncooked U.S. Arborio or medium grain rice
  • 1 cup (250 mL) cherry tomatoes, halved
  • 1 tbsp (15 mL) grated lemon rind
  • 1/2 cup (125 mL) lemon juice
  •   Freshly grated Parmesan cheese


  1. In medium saucepan over medium heat, heat broth until it starts to boil; reduce heat to low and keep warm.
  2. Meanwhile, in a large saucepan over medium heat, heat oil. Add shallots; cook for 2 to 3 minutes or until soft. Add rice and stir 2 to 3 minutes. Increase heat to medium-high; stir in 1 cup (250 mL) of the broth.
  3. Cook, stirring frequently, until broth is absorbed. Continue stirring and adding remaining broth, 1 cup (250 mL) at a time, allowing it to be absorbed before adding more. Cook until rice is tender and mixture has creamy consistency, approximately 25 to 30 minutes.
  4. Stir in tomatoes, lemon rind and juice. Top with Parmesan cheese. Serve immediately.