Lemon Herb Risotto

Directions

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