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Zucchini Risotto with Tomato Coulis

A delicious way to use a few of those zucchinis from the garden: make this risotto flavored with a little lemon zest and Parmesan and topped with a quick fresh tomato sauce. It tastes like summer in a bowl!


For the coulis:
  • 2-3 large ripe tomatoes, cut in small dice
  • A quarter of a lemon
  • Extra virgin olive oil
  • Salt and ground black pepper
For the risotto:
  • 2 1/4 ounces Veggie-Stock Gold® (or 2 tablespoons Fond de Poulet Gold®) dissolved in 7 cups hot water
  • 2 tablespoons olive oil, divided
  • 1 pound zucchini, cut in 2-inch julienne
  • 1 medium onion, diced
  • 1 tablespoon minced garlic
  • 2 cups Arborio rice
  • 1 cup dry white wine
  • Salt and ground black pepper
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon finely grated lemon zest
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons unsalted butter to finish


  1. To make the coulis: Place the diced tomatoes in a medium bowl, stir in a squeeze of lemon juice and a splash of olive oil, and season to taste with salt and pepper.  Set aside until you're ready to serve the risotto.
  2. To make the risotto: Bring the diluted Veggie-Stock Gold® to a simmer in a medium saucepan and keep it at low simmer over low heat.
  3. Heat one tablespoon of the oil in a large saucepan over medium low heat. Add the julienned zucchini and sauté until it is lightly browned and just tender, about 5 minutes. Remove the zucchini from the pan and set aside.
  4. Add the onion to the pan and cook until translucent, about 5 minutes. Add the garlic and sauté 1 minute more. Add the rice to the pan, raise the heat to medium, and cook, stirring to coat, about 3 minutes.
  5. Add the wine and cook, stirring frequently, until it is absorbed. Season generously with salt and pepper. Ladle 1½ cups of the hot stock into the rice and cook, stirring frequently, until the stock is absorbed. Adjust the heat to maintain the rice at a gentle simmer. Continue adding the stock, ½ cup at a time, cooking and stirring until each addition is absorbed, until the rice is al dente. (Cooking time is usually 12-16 minutes after the addition of the wine.) Add more stock to for a creamier consistency.
  6. Remove the pan from the heat stir in the zucchini, cheese, lemon zest, parsley, and butter. Season to taste with salt and pepper and serve immediately, topped with the tomato coulis.

Additional Tips

Wine Pairing: Sauvignon Blanc

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Classic French Stocks and Sauces