Creamy Corn and Zucchini Risotto with Basil Oil

Risotto is often thought of as a labor-intensive dish, but this version proves that it can be both simple and rewarding. With charred corn and tender zucchini adding texture and depth, every bite is a balance of creamy richness and fresh flavors. The addition of chives, parsley and a squeeze of lemon brightens the dish, while a drizzle of aromatic basil oil takes it to the next level.

This recipe is designed for home cooks who want a comforting yet elegant meal without spending hours in the kitchen. The key is to stir with love and patience, allowing the rice to slowly absorb the flavorful broth. Serve it as a main course or a hearty side-it’s sure to impress.

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Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Green Herb BlendView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

5 teaspoon Basil OilView ingredient guideLike ingredientDislike ingredient

0.75 cup Arborio RiceView ingredient guideLike ingredientDislike ingredient

1 unit Corn on the CobView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Prepare the stock: In a small bowl, dissolve the veggie stock concentrate in 2 cups of hot water. Set aside.
2. Cook the corn: Bring a pot of water to a boil. Add the corn on the cob and cook for 3-4 minutes. Remove and let cool. Cut the kernels off the cob and set aside.
3. Sauté aromatics: Finely dice the onion. Heat a drizzle of oil in a large pan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the Italian seasoning and chili flakes, stirring for 1 minute.
4. Toast the rice: Add the Arborio rice to the pan and stir for 1-2 minutes until the grains are translucent around the edges.
5. Add stock gradually: Pour in about 1/2 cup of the prepared stock, stirring constantly. When the liquid is mostly absorbed, add another 1/2 cup. Continue this process, stirring often, until the rice is creamy and al dente (about 18-20 minutes). You may not need all the stock.
6. Char the vegetables: While the risotto cooks, heat a separate skillet over high heat. Add the corn kernels and diced zucchini (cut into small cubes). Cook without stirring for 2-3 minutes until charred, then toss and cook another 2 minutes. Season with salt and pepper.
7. Finish the risotto: When the rice is done, stir in the charred corn and zucchini, along with the Parmesan cheese. Squeeze in the juice from half the lemon. Taste and adjust seasoning.
8. Prepare the herb garnish: Chop the green herb blend (chives and parsley).
9. Serve: Divide the risotto among plates. Drizzle with basil oil, sprinkle with fresh herbs and add a pinch of chili flakes if desired. Serve immediately.

Recipe Tips

FAQ

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

Yes, frozen corn works well. Thaw and pat dry before charring to achieve a similar caramelized effect.

What can I substitute for basil oil?

You can make a quick basil oil by blending fresh basil leaves with olive oil or use a high-quality pesto thinned with a little oil.

How do I store leftovers?

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