Trim zucchini ends, halve lengthwise, and cut into 1/2” half-moons. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.

Halve lemon lengthwise. Cut one half into wedges and juice the other half.

Remove Italian sausage from casing, if necessary.

Place a large pot over medium-high heat and add 2 tsp. olive oil.

Add Italian sausage to hot pot. Break into smaller pieces until no pink remains and sausage reaches a minimum internal temperature of 160 degrees, 4-6 minutes.

Add corn and zucchini. Stir occasionally until tender, 5-7 minutes.

Add rice to hot pot. Stir occasionally until toasted, 1-2 minutes.

Add 2 cups water and mirepoix base. Rice should just be covered by water. Stir occasionally until nearly all water is absorbed.

Add 1 cup water to hot pot and stir often until nearly all water is absorbed. Repeat this process, stirring often, 13-15 minutes.

Taste risotto as you cook, checking for tenderness. When rice has no more “bite” or crunch, it's done.

Remove from burner. Stir garlic salt, cream cheese, and half the Parmesan (reserve remaining for garnish) into hot pot until combined and creamy.

In a mixing bowl, combine arugula, lemon juice, 1 tsp. olive oil, and a pinch of salt and pepper. Set aside.

Plate dish as pictured on front of card, topping risotto with dressed arugula and remaining Parmesan. Squeeze lemon wedges over dish to taste. Bon appétit!