---
title: Corn & Zucchini Risotto
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/corn-and-zucchini-risotto-5ef22d7623b3ad4b5c5260a6
servings: 2
prep time: 10 minutes
cook time: 40 minutes
time required: 50 minutes
difficulty: Medium
allergens:
  - Milk
tags:
  - Veggie
  - Easy Cleanup
  - Calorie Smart
  - Vegan
  - Sodium Smart
rating: 4.5
rating_count: 3200
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Risotto lovers found this version satisfying and true to expectations.
image: "https://images.recipes.furrysalamander.com/corn-zucchini-risotto.avif"
---
Wash and dry all produce. Combine 4 cups @water{4%cups} and @veggie stock concentrate{1%unit} in a #medium pot{}. Bring to a boil, then turn off heat. Carefully slice kernels off @corn on the cob{2%unit} over a #large bowl{} to catch the pieces. Halve @zucchini{1%unit} lengthwise; scoop out seeds and discard. Dice zucchini into ¼-inch pieces. Halve, peel, and finely dice @onion{1%unit}. Pick leaves from @green herb blend{1%unit} stems; finely chop parsley and thinly slice chives.

Melt 1 tbsp @butter{2%tbsp} 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{1%tsp} and @black pepper{½%tsp}. Turn off heat; transfer to a bowl. Wash out pan.

Heat half the @basil oil{2%tbsp} in the same pan over medium-high heat. Add onion, @arborio rice{1%cup}, and @italian seasoning{1%tsp}. 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.

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{1%unit}.

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{½%cup} and remaining butter until melted. Squeeze in lemon juice to taste. Season with salt and pepper.

Divide risotto between bowls. Garnish with remaining parmesan and basil oil. Top with remaining chopped parsley and chives, a pinch of @chili flakes{½%tsp}, and lemon zest. Serve with remaining lemon wedges on the side.