3 to 3 1/2 cups chicken  broth
2 Tb olive oil
1 shallot, finely copped
1 cup  uncooked rice
1 garlic clove, minced
2 tsp grated lemon peel
1/4 tsp pepper

 In a small saucepan, bring broth to a simmer; keep hot. In a large saucepan, heat oil over medium heat. Add shallots and cook 1-2 minutes. Add rice and garlic; cook and stir for 1-2 minutes.

 Stir in 1/2 cup hot broth. Reduce heat to maintain a simmer. Cook and stir until broth is absorbed. Add remaining broth 1/2 cup at a time, stirring until the broth has been absorbed after each addition. When rice is tender but firm to the bite and risotto is creamy, remove from heat and stir in lemon peel and pepper.

Kelly
Recipe from Taste of Homes Magazine