Corn and Zucchini Risotto

🥘 Ingredients

• arborio rice
  1½ cups
• black pepper
  1 pinch
• butter
  2 tbsp
• chili flakes
  1 pinch
• corn on the cob
  2 ears
• fresh basil
  1 small bunch
• garlic oil
  2 tbsp
• italian seasoning
  1 tsp
• lemon
  1 whole
• parmesan cheese
  ½ cup
• veggie stock concentrate
  2 cubes
• water
  4 c
• yellow onion
  1 medium
• zucchini
  2 medium

🍳 Cookware

• medium pot
• large bowl
• large pan
• large bowl
• large pan

1. 

   1

   Wash and dry all produce. Pick leaves from fresh basil stems and set leaves aside. Combine water , veggie stock concentrate , and basil stems in a medium pot . Bring to a boil, then turn off heat. Slice kernels from corn on the cob over a large bowl . Halve zucchini lengthwise, scoop out and discard seeds, then dice into ¼-inch pieces. Halve, peel, and finely dice yellow onion .

   fresh basil: 1 small bunch, water: 4 c, veggie stock concentrate: 2 cubes, corn on the cob: 2 ears, zucchini: 2 medium, yellow onion: 1 medium
2. 

   2

   Melt half the butter in a large pan over medium-high heat. Add corn and zucchini, cooking, stirring occasionally, until softened and lightly browned ⏱️ 5 minutes . Season with salt and black pepper . Turn off heat and transfer veggies to a large bowl . Wash and dry the pan.

   butter: 2 tbsp, black pepper: 1 pinch
3. 

   3

   Heat half the garlic oil in the same large 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 of the hot stock (leaving basil stems in the pot) to the rice mixture and stir to combine. Reduce heat to medium.

   garlic oil: 2 tbsp, arborio rice: 1½ cups, italian seasoning: 1 tsp
4. 

   4

   Continue adding the hot stock to the rice ½ cup at a time, stirring after each addition. Allow the rice to absorb most of the liquid before adding more. Repeat until rice is al dente and the mixture is creamy ⏱️ 25 minutes . Meanwhile, zest and quarter lemon . Stack basil leaves, roll up lengthwise, and slice crosswise into thin ribbons.

   lemon: 1 whole
5. 

   5

   Stir the cooked veggies and half the basil ribbons into the risotto. Cook, stirring, until warmed through ⏱️ 1 minute . Turn off heat and stir in half the parmesan cheese and remaining butter until melted. Squeeze in lemon juice to taste and season with salt and pepper.

   parmesan cheese: ½ cup
6. 

   6

   Divide risotto between serving bowls. Garnish with remaining parmesan cheese, basil ribbons, and a drizzle of garlic oil. Top with a pinch of chili flakes and desired amount of lemon zest. Serve with remaining lemon wedges on the side.

   chili flakes: 1 pinch