Corn and Zucchini Risotto with Basil and Garlic Oil

Name: Corn and Zucchini Risotto with Basil and Garlic Oil
Cook time: 50 min
Total time: 50 min
Cuisine: American
Ingredients: ½ ounce Basil; 2 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; 1 teaspoon Chili Flakes; 2 tablespoon Butter; Salt; Pepper

Instructions

Cook:50min

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.

Updated at: Thu, 21 Nov 2024 22:29:05 GMT