Wash and dry all produce. Combine 4 cups water (7 cups for 4 servings) and stock concentrates in a medium pot. Bring to a boil, then turn off heat. Carefully slice corn kernels off cob. (TIP: Do so over a bowl for less mess.) Halve zucchini lengthwise; scoop out seeds with a spoon and discard. Dice zucchini into 1/4-inch pieces. Halve, peel, and finely dice onion. Pick parsley leaves from stems; finely chop leaves. Thinly slice chives.

Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add corn and zucchini. Cook, stirring occasionally, until veggies are softened and lightly browned, 5-7 minutes. Season with salt and pepper. Turn off heat; transfer to a large bowl. Wash out pan.

Heat half the basil oil (save the rest for serving) in same pan over medium-high heat. Add onion, rice, and Italian Seasoning. Season generously with salt and pepper. Cook, stirring, until onion is softened and rice is translucent, 2-3 minutes. Add 1/2 cup stock; stir until liquid has mostly absorbed. Reduce heat to medium.

Continue process with remaining stock— adding 1/2 cup at a time and stirring until liquid has mostly absorbed—until rice is al dente and mixture is creamy, 25-30 minutes. (TIP: Depending on the size of your pan, you may need a little more or a little less liquid.) Meanwhile, zest and quarter lemon.

Once risotto is done, stir in veggies, half the chopped parsley, and half the chives. Cook, stirring, until warmed through, 1-2 minutes. Turn off heat and stir in half the Parmesan (save the rest for serving) and 1 TBSP butter (2 TBSP for 4 servings) until melted. Squeeze in lemon juice to taste. Season with salt and pepper.

Divide risotto between bowls. Garnish with remaining Parmesan and basil oil. Top with remaining chopped parsley and chives, a pinch of chili flakes, and as much lemon zest as you like. Serve with any remaining lemon wedges on the side.