Tomato Risotto

• In saucepan, combine chicken broth and water; heat over low heat until barely simmering.
• Meanwhile, in Dutch oven set over medium heat, heat olive oil. Stir in rice and salt; cook, stirring, for 2 minutes. Reduce heat to medium-low. Stir in tomatoes and 1/2 cup of broth mixture; cook, stirring, until broth is absorbed.
• Continue adding broth, 1/2 cup at a time and stirring, for about 18 minutes or until almost all broth is absorbed and rice is tender but still holds its shape. Remove from heat; stir in green onions and lemon zest.

Tip: All of the broth mixture may not be needed.

Recipe provided by Chef Sharon Sanders