Risotto Boats | Heartland Cooking

Ingredients

• 6 cups chicken stock
• 1 tablespoon olive oil, plus more, to taste
• 1 shallot, diced
• 2 cloves garlic, minced
• kosher salt, to taste
• black pepper, to taste
• 1 1/2 cups Arborio rice
• 3/4 cup dry white wine, such as sauvignon blanc
• 4 medium zucchini squash, sliced in half lengthwise
• 1 tablespoon unsalted butter
• 2 cups Asiago cheese, freshly grated
• 1 teaspoon lemon zest
• 3 ears sweet corn, shucked and kernels sliced off cobs
• 1/3 cup fresh basil, chopped