Creamy Corn and Zucchini Risotto with Basil Garlic Oil

Risotto has a reputation for being fussy, but this version proves that a little love and attention yields a luxurious dish without the stress. Sweet charred corn and tender zucchini add texture and depth, while fresh basil and lemon juice cut through the creamy richness. A final drizzle of garlic-infused olive oil takes it over the top.

This recipe is perfect for a weeknight dinner or a special occasion. The key is to add the stock gradually and stir with patience-the result is a silky, satisfying bowl that feels like a warm hug. Serve it as a main or a hearty side.

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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

Salt (to taste)View ingredient guideLike ingredientDislike ingredient

Pepper (to taste)View ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Pick basil leaves from stems; set leaves aside. Combine 4 cups water (7 cups for 4 servings), stock concentrates and basil stems in a medium pot. Bring to a boil, then turn off heat. Slice corn kernels off cob (tip: do this over a bowl to catch kernels). Halve zucchini lengthwise, scoop out seeds with a spoon, then dice into ¼-inch pieces. Halve, peel and finely dice onion.
2. Melt 1 tbsp butter (2 tbsp for 4 servings) in a large pan over medium-high heat. Add corn and zucchini and cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. Season with salt and pepper. Transfer to a large bowl. Wipe out the 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 the 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 the lemon. Stack basil leaves, roll up lengthwise and slice crosswise into thin ribbons.
5. Stir the cooked vegetables and half the basil ribbons into the 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 lemon juice to taste and season with salt and pepper.
6. Divide risotto between bowls. Garnish with remaining Parmesan, basil ribbons and a drizzle of garlic oil. Top with a pinch of chili flakes and as much lemon zest as you like. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I make this risotto vegan?

Yes, substitute the butter with vegan butter or additional olive oil and use a vegan Parmesan alternative or nutritional yeast.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or broth to restore creaminess.

Can I use a different type of rice?

Arborio rice is best for its high starch content, which creates a creamy texture. Carnaroli or vialone nano are good substitutes.