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Tomato, Corn & Basil Risotto

with Parmigiano Reggiano Crisps & Summer Salad

Cooking time

25 minutes




770 /serving

Indulge in this symphony of textures. We all know risotto for its comforting, warming properties—arborio is such a naturally creamy, silky rice!—but tonight you’ll give it a fresh new taste by folding in summer corn, sweet cherry tomatoes, a zesty spice blend and some aromatic chopped basil leaves. To top it in style, you’ll melt down little mounds of authentic Parmigiano Reggiano to make crunchy, ultra-cheesy crisps (a discovery unto themselves).

We will send you:

  • 90g Baby lettuce
  • 140g Cherry tomatoes
  • 1 Garlic clove
  • 1 Bunch of basil
  • 1 Ear of corn
  • 1 Shallot (or onion)
  • 30g Vegetable demi-glace
  • 45ml Rich, Snappy Whipped Balsamic vinaigrette
  • 165g Arborio rice
  • 50g Parmigiano Reggiano (contains rennet)
  • 4.5g Zesty Herb spice blend (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Milk, Mustard, Sulphites

You will need:

Medium pot
Sheet pan
2 or 4 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
37 g
Saturated Fat
13 g
960 mg
Total Carb
94 g
10 g
17 g
4 g
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Mise en place
Preheat the oven to 450°F. Halve the cherry tomatoes. Shuck the corn; slice the kernels off the cob. Mince the garlic. Peel, halve and mince the shallot. Pick the basil leaves off the stems, discarding the stems.
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Start the risotto
In a medium pot, heat a drizzle of oil on medium-high. Add the rice, garlic and shallot. Cook, stirring constantly, 1 to 2 minutes, until the rice is slightly translucent; season with the spice blend and S&P. Add the corn, demi-glace and 3 cups water (5 ½ cups for 4 portions); season with S&P. Bring to a boil; reduce to a simmer and cook, stirring occasionally, 10 to 13 minutes (15 to 18 minutes for 4 portions), until the rice is almost cooked through.
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Make the Parmigiano Reggiano crisps
While the risotto cooks, on a lined sheet pan, spoon tablespoon-size mounds of Parmigiano Reggiano, leaving some space between each mound; flatten each mound into a 2-inch wide circle. Bake, 4 to 5 minutes, until golden brown. Remove from the oven and let cool completely.
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Finish the risotto
Roughly chop the basil. To the pot of partially cooked risotto, add ⅔ of the cherry tomatoes, ½ the basil and 2 tbsp butter (double for 4 portions). Cook, stirring frequently, 2 to 4 minutes, until the vegetables have softened, the liquid has been absorbed and the rice is al dente (still firm to the bite); season with S&P to taste.
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Make the salad
While the risotto continues to cook, in a large bowl, combine the baby lettuce, remaining tomatoes and remaining basil. Drizzle as much of the vinaigrette over the salad as you’d like and toss well.
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Plate your dish
Divide the finished risotto between your plates. Top with ⅔ of the Parmigiano Reggiano crisps. Top the salad with the remaining crisps (break with your hands before adding) and serve the salad on the side. Bon appétit!