Wash the asparagus then chop into 1/2-inch pieces.

Wash the tomato chop into 1/2-inch pieces. Cut the fresh mozzarella balls in half. Place the tomato and mozzarella into the medium bowl and add the balsamic vinaigrette #1 and mix well. Taste and adjust seasoning as desired. Set aside until plating.

Place the large sauté pan on medium heat with 3-4 teaspoons of oil. (We recommend olive oil if you have it.) Preheat the pan for 2 minutes then add the corn and asparagus. Sprinkle with salt and pepper then sauté for 4-5 minutes.

Lower the burner to medium heat then pour in the vegetable stock #2. Stir in the risotto base and cook for 2-3 minutes until creamy. Taste then adjust salt and pepper as needed. Remove from the burner and turn off all heating elements.

Divide the risotto among two shallow bowls or plates then add a drizzle of basil mint pesto. Enjoy with a side of caprese salad!

Place your meal kits in the refrigerator upon receipt. *Thoroughly cook all ingredients that come in contact with raw proteins (meats, poultry, seafood, and eggs). You consume raw or undercooked proteins at your own risk. **Food has been prepared in a kitchen that uses products containing wheat, soybeans, milk, peanuts, tree nuts, shellfish, fish, sesame, and eggs, and may contain traces of these allergens.

Summer Bounty Risotto with Caprese Salad