By Tara Bench
In a saucepan heat and keep warm 4 3/4 cups low-sodium chicken broth. In another large saucepan heat 1 tablespoon olive oil over medium heat. Add 1 small minced shallot, 1 1/2 cups arborio rice, and 1/4 cup white wine and cook, stirring, about 1 minute. Stir in 1 cup warm broth; cook, stirring, until almost all liquid has been absorbed. repeat until all broth has been added. With the last addition of broth stir in 10 ounces halved cherry tomatoes; cook, stirring, until thick and creamy, about 6 minutes. Stir in 1 tablespoon butter, 1/2 teaspoon kosher salt, and 2/3 cup shredded Parmesan; serve immediately. Makes about 7 cups.
Per cup: 220 cal, 6g fat (2.5g sat), 651mg sodium, 33g carb, 11mg chol, 8g protein, 1g fiber