Corn & Zucchini Risotto
with Basil Oil, Parsley & Chives
Corn & Zucchini Risotto
Creamy risotto folded with sweet corn and tender zucchini, finished with bright basil oil, parsley, and chives for a fresh, herby Italian-inspired dish.
Ingredients
For 2 servings
- ¾ cup Arborio Rice
- 5 teaspoon Basil Oil
- 1 teaspoon Chili Flakes
- 1 unit Corn on the Cob
- 1 unit Green Herb Blend
- 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
Carbs83g
Fat30g
Tags:
VeggieCalorie SmartFiber SmartLow SodiumDietitian WinEasy Cleanup
⚠️Allergens:
🥛MilkSwaps and substitutions
For dairy-free needs, swap the cheese for a vegan hard cheese or a little nutritional yeast for savory depth. If you avoid heat, leave out the chili flakes; for a milder dish, use less lemon zest or juice.
What to serve with it
Serve this risotto with a crisp green salad, garlicky greens, or roasted tomatoes to add freshness and contrast. A slice of crusty bread also works well for mopping up the creamy sauce.
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