Corn and Zucchini Risotto
with Basil and Garlic Oil
Corn and Zucchini Risotto
Creamy risotto folds in sweet corn and tender zucchini, then finishes with fragrant basil and garlic oil for a fresh, comforting vegetarian dinner.
Ingredients
For 2 servings
- ¾ cup Arborio Rice
- ½ ounce Basil
- 1 teaspoon Chili Flakes
- 1 unit Corn on the Cob
- 5 teaspoon Garlic Oil
- 1 teaspoon Italian Seasoning
- 1 unit Lemon
- ¼ cup Parmesan Cheese
- 2 unit Veggie Stock Concentrate
- 1 unit Yellow Onion
- 1 unit Zucchini
Additional Ingredients
- 2 tablespoon Butter
- Pepper
- Salt
American
PDF
DifficultyMedium
Total Time50m
Calories630
Protein14g
Carbs82g
Fat30g
Tags:
VeggieFiber SmartLow SodiumDietitian Win
⚠️Allergens:
🥛MilkSwaps and substitutions
For a dairy-free version, skip the Parmesan or use a plant-based hard cheese, since that is the main milk ingredient. If you want a milder dish, leave out the chili flakes; for a vegan plate, use vegetable stock and replace the cheese as above.
What to serve with it
Serve with a crisp green salad, roasted tomatoes, or warm crusty bread to round out the creamy rice and fresh vegetable flavors. A chilled white wine or sparkling water with lemon also suits the bright basil and citrus notes.
