Lemon Herb Risotto

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  • Lemon herb risotto in bowl


  • 2 t. vegetable oil
  • 2 c. onion, medium dice
  • 2 1/2 qts. chicken stock, low sodium
  • 1 T. kosher salt
  • 1/4 c. olive oil
  • 1/4 c. lemon juice
  • 2 T. lemon zest*
  • 2 t. fresh thyme leaves, chopped
  • 1/4 c. fresh parsley, chopped
  • 9 oz. parmesan cheese, grated


  1. Heat the vegetable oil in a pan over medium high heat.
  2. Add the onions and cook, stirring occasionally, until lightly caramelized.
  3. Add the stock and bring to a boil.
  4. Into a 2½-inch hotel pan, place 2 lbs. InHarvest Short Grain Brown Rice, 1 T. salt, ¼ c. olive oil and ¼ c. lemon juice, 2 T. lemon zest, 2 t. thyme and 2½ qts. hot stock.
  5. Stir well to combine and distribute the ingredients.
  6. Cover tightly with parchment paper and foil.
  7. Cook in a 350° F convection oven for approximately 1 hour or until rice is tender (do not remove excess stock).
  8. Using a rubber spatula, fold 9 oz. of cheese and ¼ c. parsley into each pan.
  9. Cover and hold hot for service.

Recipe Yield: 16 servings

Nutrition Facts

Per serving: 343 cal., 14 g pro., 48 g carb., 2 g fiber, 11 g fat (4 g sat. fat), 14 mg chol., 645 mg sod., 1 g sugar

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Chef Tip

*If lemon zest is not available, substitute with half the amount of lemon extract.