Corn & Zucchini Risotto

🥘 Ingredients

• arborio rice
  1 c
• basil oil
  2 tbsp
• black pepper
  ½ tsp
• butter
  2 tbsp
• chili flakes
  ½ tsp
• corn on the cob
  2 unit
• green herb blend
  1 unit
• italian seasoning
  1 tsp
• lemon
  1 unit
• onion
  1 unit
• parmesan cheese
  ½ cup
• salt
  1 tsp
• veggie stock concentrate
  1 unit
• water
  4 c
• zucchini
  1 unit

🍳 Cookware

• medium pot
• large bowl
• large pan

1. 

   1

   Wash and dry all produce. Combine 4 cups water and veggie stock concentrate in a medium pot . Bring to a boil, then turn off heat. Carefully slice kernels off corn on the cob over a large bowl to catch the pieces. Halve zucchini lengthwise; scoop out seeds and discard. Dice zucchini into ¼-inch pieces. Halve, peel, and finely dice onion . Pick leaves from green herb blend stems; finely chop parsley and thinly slice chives.

   water: 4 c, veggie stock concentrate: 1 unit, corn on the cob: 2 unit, zucchini: 1 unit, onion: 1 unit, green herb blend: 1 unit
2. 

   2

   Melt 1 tbsp butter in a large pan over medium-high heat. Add corn and zucchini. Cook, stirring occasionally, until veggies are softened and lightly browned ⏱️ 5 minutes . Season with salt and black pepper . Turn off heat; transfer to a bowl. Wash out pan.

   butter: 2 tbsp, salt: 1 tsp, black pepper: ½ tsp
3. 

   3

   Heat half the basil oil in the same pan over medium-high heat. Add onion, arborio rice , and italian seasoning . Season generously with salt and pepper. Cook, stirring, until onion is softened and rice is translucent ⏱️ 2 minutes . Add ½ cup stock; stir until liquid has mostly absorbed. Reduce heat to medium.

   basil oil: 2 tbsp, arborio rice: 1 c, italian seasoning: 1 tsp
4. 

   4

   Continue with remaining stock—adding ½ cup at a time and stirring until liquid has mostly absorbed—until rice is al dente and mixture is creamy ⏱️ 25 minutes . Meanwhile, zest and quarter lemon .

   lemon: 1 unit
5. 

   5

   Once risotto is done, stir in veggies, half the chopped parsley, and half the chives. Cook, stirring, until warmed through ⏱️ 1 minutes . Turn off heat and stir in half the parmesan cheese and remaining butter until melted. Squeeze in lemon juice to taste. Season with salt and pepper.

   parmesan cheese: ½ cup
6. 

   6

   Divide risotto between bowls. Garnish with remaining parmesan and basil oil. Top with remaining chopped parsley and chives, a pinch of chili flakes , and lemon zest. Serve with remaining lemon wedges on the side.

   chili flakes: ½ tsp