3 Tbsp. butter
3/4 cup chopped shallots or onion
1 1/2 cups Arborio rice
3 cups College Inn® Chicken Broth
1 can (15 oz.) Contadina® Tomato Sauce
1/2 cup dry white wine
1/2 cup chopped fresh basil
1/4 cup grated Parmesan cheese
1/2 to 1 tsp. grated lemon zest
Freshly ground black pepper, optional

1. Melt butter in a medium saucepan over medium heat.  Cook shallots and rice, 3 minutes, stirring constantly.

2. Combine broth and tomato sauce in a large microwave-safe bowl.  Microwave on HIGH 3 to 4 minutes or until hot.

3. Meanwhile, stir wine into rice mixture and cook 3 minutes or until almost absorbed by rice.   Ladle 1 cup hot tomato-broth mixture into rice, stirring until almost absorbed.  Continue adding 1 cup at a time until gone, stirring, until almost absorbed before adding the next.

4. Stir in basil, Parmesan cheese and lemon zest.  Serve with additional basil and black pepper, if desired.