Instructions:  

1. Heat 1 tablespoon Kerrygold Salted Butter in a small skillet and add the sliced zucchini. Sauté for 5 minutes until crisp tender. Remove from heat and set aside. 
2. Heat olive oil in a Dutch oven over medium heat until oil is hot.  
3. Add the shallots and salt and pepper to the pan and cook until the shallots are soft, about 3 minutes. 
4. Add Kerrygold Salted Butter and garlic and stir until butter has melted. 
5. Add rice and toast for 2-3 minutes until it is fragrant and starts to turn light brown. 
6. Add the chicken broth one cup at a time, stirring constantly. Once the chicken broth has been completely absorbed, add the next cup. Do not add the until the liquid is fully absorbed. Repeat until all of the chicken broth has been added and the rice is creamy. This process will take about 20-25 minutes.  
7. Once all of the chicken broth has been added, remove the pan from the heat and stir in the grated Kerrygold Reserve Cheddar. 
8. Add the grilled corn, sautéed zucchini and stir until combined and the vegetables are warmed through. 
9. Garnish with fresh basil and serve immediately. 

Recipe by Garnish with Lemon.