Creamy Corn and Zucchini Risotto with Basil and Garlic Oil

Risotto often gets a reputation for being fussy, but this version proves it can be both luxurious and approachable. With charred corn and tender zucchini adding texture and depth, every spoonful is a balance of creamy richness and fresh, bright flavors.

Finished with a drizzle of garlic-infused olive oil, fresh basil and a squeeze of lemon, this dish is elevated without being complicated. It’s the kind of meal that feels special enough for company yet simple enough for a weeknight.

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Ingredients

0.5 ounce BasilView ingredient guideLike ingredientDislike ingredient

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Corn on the CobView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

5 teaspoon Garlic OilView ingredient guideLike ingredientDislike ingredient

0.75 cup Arborio RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Pick basil leaves from stems; set leaves aside. Combine 4 cups water, stock concentrates and basil stems in a medium pot. Bring to a boil, then turn off heat. Slice corn kernels off cob (do this over a bowl to catch kernels). Halve zucchini lengthwise; scoop out and discard seeds, then dice into ¼-inch pieces. Halve, peel and finely dice onion.
2. Melt 1 tablespoon butter in a large pan over medium-high heat. Add corn and zucchini; cook, stirring occasionally, until softened and lightly charred, 5-7 minutes. Season with salt and pepper. Transfer to a large bowl. Rinse and wipe out pan.
3. Heat half the garlic oil in the 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. Leaving basil stems in the stock pot, add ½ cup stock to rice mixture; stir to combine. Reduce heat to medium.
4. Continue adding stock (leaving stems in pot), ½ cup at a time, stirring after each addition. Allow rice to absorb most of the liquid before adding more. Repeat until rice is al dente and mixture is creamy, 25-30 minutes. Meanwhile, zest and quarter lemon. Stack basil leaves, roll up lengthwise and slice crosswise into thin ribbons.
5. Stir veggies and half the basil ribbons into risotto. Cook, stirring, until warmed through, 1-2 minutes. Turn off heat; stir in half the Parmesan and 1 tablespoon butter until melted. Squeeze in lemon juice to taste; season with salt and pepper.
6. Divide risotto between bowls. Garnish with remaining Parmesan, basil ribbons and garlic oil. Top with a pinch of chili flakes and lemon zest to taste. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen corn instead of fresh corn on the cob?

Yes, you can substitute about 1 cup of frozen corn kernels. Thaw and pat dry before cooking to achieve a good char.

What can I use instead of Arborio rice?

Carnaroli or Vialone Nano rice are excellent substitutes. Short-grain sushi rice can work in a pinch, but the texture may be slightly different.

Is this recipe gluten-free?

Yes, risotto is naturally gluten-free as long as you use certified gluten-free stock concentrates and seasonings. Check labels to be sure.