Corn & Zucchini Risotto

🥘 Ingredients

• Arborio rice
  1.5 c
• Italian seasoning
  2 tsp
• Monterey Jack cheese
  ½ cup
• Parmesan cheese
  ½ cup
• Southwest Spice Blend
  1 tbsp
• basil oil
  3.333 tbsp
• chickpeas
  2 unit
• chili flakes
  1 tsp
• corn on the cob
  2 unit
• flour tortillas
  4 unit
• green herb blend
  2 unit
• lemon
  2 unit
• lime (quartered)
  1
• olive oil
  2.667 tbsp
• onion
  1 unit
• paper towels
• poblano pepper (chopped)
  1
• shallot (thinly sliced)
  1
• sour cream
  2 tbsp
• sugar
  1 tsp
• tomato (diced)
  1 unit, 1
• veggie stock concentrate
  4 unit
• vinegar
  2 pinch
• water
  1 tbsp
• white wine vinegar
  1 tsp
• zucchini
  2 unit

🍳 Cookware

• medium pot
• medium pot
• medium bowl
• large pan
• microwave
• small bowl

1. 

   1

   Wash and dry all produce. Combine veggie stock concentrate and 4 cups water in a medium pot . Bring to a boil, then turn off heat. Carefully slice corn kernels off corn on the cob using a medium pot . (TIP: Do so over a bowl for less mess.) Halve zucchini lengthwise; scoop out seeds with a spoon and discard. Dice zucchini into ¼-inch pieces. Halve, peel, and finely dice onion . Pick parsley leaves from stems (one of the green herb blend herbs); finely chop leaves. Thinly slice chives.

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

   2

   Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add corn and zucchini. Cook, stirring occasionally, until softened and lightly browned, ⏱️ 5 minutes to ⏱️ 7 minutes . Season with salt and pepper. Turn off heat; transfer to a large bowl. Wash out the pan.
3. 

   3

   Heat half the basil oil (save the rest) 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 soft and rice is clear, ⏱️ 2-3 minutes . Stir in ½ cup warm meatless liquid and stir until absorbed. Reduce heat to medium.

   basil oil: 3.333 tbsp, Arborio rice: 1.5 c, Italian seasoning: 2 tsp
4. 

   4

   Continue the same process, adding the remaining stock in ½ cup batches and stirring until absorbed, until the rice is al dente and the mixture is creamy, ⏱️ 25 minutes to ⏱️ 30 minutes . Meanwhile, zest lemon and quarter one, and quarter the other.

   lemon: 2 unit
5. 

   5

   Once risotto is ready, stir in the vegetable mixture, half the reserved parsley, and half the remaining chives. Cook, stirring, until heated, about ⏱️ 1 minutes to ⏱️ 2 minutes . Remove from heat and stir in half the Parmesan cheese (keeping the rest for serving) and the remaining 1 TBSP butter until melted. Squeeze lemon juice from zested lemon to taste. Season with salt and pepper.

   Parmesan cheese: ½ cup
6. 

   6

   Divide the risotto between two bowls. Garnish each with the remaining Parmesan, a pinch of chili flakes evenly divided, remaining chives and parsley from step 1. Sprinkle with lemon zest (from the & zested lemon) to taste. Serve with remaining vegetables wedges on the side title: Chickpea Tinga Tacos source: name: HelloFresh url: https://www.hellofresh.com/recipes/chickpea-tinga-tacos-60a517fe3ceb6e5458356572 servings: 4 prep time: 15 minutes cook time: 15 minutes time required: 30 minutes difficulty: medium allergens: - Milk - Wheat - Soy tags: - Calorie Smart - Spicy rating: 4.5 rating_count: 316 source_chef: Michelle Doll Olson review_highlights: [] nutrition: calories: 820 protein: 25 fat: 44 saturated fat: 14 carbohydrates: 88 sugar: 18 fiber: 13 cholesterol: 45 sodium: 1450 potassium: 680 calcium: 330 iron: 5.6

   chili flakes: 1 tsp
7. 7

   Wash and dry all produce. Halve, peel, and very thinly slice shallot . Drain and rinse chickpeas . Core, deseed, and finely chop poblano pepper . Quarter lime . Dice tomato .

   shallot: 1 (thinly sliced), chickpeas: 2 unit, poblano pepper: 1 (chopped), lime: 1 (quartered), tomato: 1 (diced)
8. 8

   In a medium bowl , combine white wine vinegar , half the shallot, sugar , a pinch of salt, and water until sugar and salt are mostly dissolved. Set aside to pickle, stirring occasionally.

   white wine vinegar: 1 tsp, sugar: 1 tsp, water: 1 tbsp
9. 9

   Pat chickpeas dry with paper towels ; season with half the Southwest Spice Blend , and season with salt and pepper. Heat a large drizzle of olive oil in a large pan . Add chickpeas and cook until browned, ⏱️ 4 minutes to ⏱️ 5 minutes . Transfer to a second bowl.

   paper towels, Southwest Spice Blend: 1 tbsp, olive oil: 2.667 tbsp
10. 10

    Wrap flour tortillas in damp paper towels and microwave until warm, ⏱️ 30 seconds . In a small bowl , combine sour cream with a squeeze of lemon juice and also, then stir in vinegar with 1 step at a time until a drizzle.

    flour tortillas: 4 unit, sour cream: 2 tbsp, vinegar: 2 pinch
11. 11

    Divide tortillas among plates. Fill with chickpea mixture, tomato , Monterey Jack cheese , crema, and pickled shallot. Serve with lime wedges.

    tomato: 1 unit, Monterey Jack cheese: ½ cup
12. 12

    *Source: [https://www.hellofresh.com/recipes/chickpea-tinga-tacos-60a517fe3ceb6e5458356572](https://www.hellofresh.com/recipes/chickpea-tinga-tacos-60a517fe3ceb6e5458356572)*