Corn and Zucchini Risotto
with Basil and Garlic Oil
Risotto is luxurious, comforting, and so satisfying. It has the reputation of being labor intensive, but we’re here to dispel that rumor—ours could not be easier to whip up. Sure, it needs some TLC, but couldn’t we all use a little more of that? This version has charred corn and tender zucchini for texture and depth of flavor. There’s also fresh basil and tangy lemon juice to contrast the creamy richness. To take the dish above and beyond (rice the bar, if you will), it’s finished with a drizzle of garlic-infused olive oil.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ ounce
Basil
1 unit
Veggie Stock Concentrate
1 unit
Corn on the Cob
1 unit
Zucchini
1 unit
Yellow Onion
5 teaspoon
Garlic Oil
¾ cup
Arborio Rice
1 teaspoon
Italian Seasoning
1 unit
Lemon
¼ cup
Parmesan Cheese
(Contains: Milk)
1 teaspoon
Chili Flakes
Not included in your delivery
2 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Pick basil leaves from stems; set leaves aside. Combine 5 cups water (7 cups for 4 servings), stock concentrate, and basil stems in a medium pot. Bring to a boil, then turn off heat. Slice corn kernels off cob. (TIP: Do so over a bowl for less mess.) Halve zucchini lengthwise; scoop out and discard seeds, then dice zucchini into ¼-inch pieces. Halve, peel, and finely dice onion.
Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over mediumhigh heat. Add corn and zucchini and cook, stirring occasionally, until veggies are softened and lightly charred, 5-7 minutes. Season with salt and pepper. Turn off heat; transfer to a large bowl. Rinse and wipe out pan.
Heat half the garlic oil in same pan over medium-high heat. Add onion, rice, and Italian Seasoning. Season generously with salt and pepper. Cook, stirring, until onion is softened and rice is translucent, 2-3 minutes. Add ½ cup stock mixture and stir to combine. (Do not add basil stems—they’re just there to infuse liquid.) Reduce heat to medium.
Continue adding stock mixture, ½ cup at a time, to pan with rice, stirring after each addition. Allow rice to absorb most of the liquid before adding more. Repeat process until rice is al dente and mixture is creamy, about 25 minutes. (TIP: You may not use all of the stock mixture.) Meanwhile, zest and quarter lemon. Stack basil leaves, then roll up lengthwise and slice crosswise into thin ribbons.
Stir corn, zucchini, and half the basil leaves into risotto. Cook, stirring, until warmed through, 1-2 minutes. Turn off heat and stir in half the Parmesan and 1 TBSP butter (2 TBSP for 4 servings) until melted. Squeeze in juice from 2 lemon wedges (4 wedges for 4 servings) and season salt and pepper (to taste).
Divide risotto between bowls. Garnish with lemon zest, basil, remaining Parmesan, and remaining garlic oil. Top with a pinch of chili flakes (to taste). Serve with remaining lemon wedges on the side for squeezing over.
