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Easy prep
Gluten Free

Fresh Corn Risotto

with Zucchini-Basil Sauté & Toasted Almond Slivers

Cooking time

20 minutes




750 /serving

Craft the heavenly taste of this refreshing spring risotto in only 20 minutes by simmering fresh corn off the cob, aromatics and arborio rice until al dente. Meanwhile, quickly sauté thin slices of zucchini with garlic and a dusting of spices to top the risotto. Toasted slices of almonds make for a delightfully nutty addition to the plate, which we finish with a sprinkle of Parmesan cheese and fresh basil!

We will send you:

  • 200g Zucchini half-moons
  • 50g Diced onions
  • 15ml Minced garlic
  • 1 Bunch of basil
  • 2 Ears of corn
  • 165g Arborio rice
  • 24g Vegetable demi-glace
  • 25g Sliced almonds
  • 25g Parmigiano Reggiano
  • 3g Corn risotto spice blend (dried parsley, dried chives, garlic powder, kosher salt)

  • Contains: Milk, Tree Nuts

    You will need:

    Medium pot
    Medium pan
    Olive oil
    2 or 4 tbsp Butter
    Salt & pepper
    Total Fat
    35 g
    Saturated Fat
    12 g
    760 mg
    Total Carbs
    97 g
    9 g
    17 g
    9 g
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    Mise en place
    Shuck the corn and slice the kernels off the cob. Pick the basil leaves off the stems; roughly chop the leaves.
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    Start the risotto
    In a medium pot, heat a drizzle of oil on medium-high. Add the corn, onions and ½ the garlic. Cook, stirring frequently, 2 to 3 minutes, until the corn begins to soften. Add the rice and cook while stirring, 30 seconds to 1 minute, until translucent. Add the demi-glace and 3 cups of water (double for 4 portions); season with ½ the spice blend. Bring to a boil; reduce to a simmer. Cook, stirring occasionally, 12 to 15 minutes, until most of the liquid has been absorbed and the rice is al dente. Add ½ the Parmesan and 2 tbsp butter (double for 4 portions); stir to combine and season with S&P.
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    Toast the almonds
    While the risotto cooks, heat a medium dry pan on medium. Add the almonds and toast, stirring occasionally, 3 to 5 minutes, until lightly browned and fragrant. Transfer immediately to a bowl; drizzle with olive oil and season with S&P. Wipe out and reserve the pan.
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    Cook the zucchini
    In the same pan, heat a drizzle of olive oil on medium-high. Add the remaining garlic and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the zucchini; season with the remaining spice blend and S&P to taste. Cook, stirring occasionally 2 to 4 minutes, until softened and beginning to brown. Transfer to a bowl and add ½ the basil.
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    Plate your dish
    Divide the finished corn risotto between your plates. Top with the sautéed zucchini and toasted almonds. Garnish with the remaining Parmesan and basil. Bon appétit!