Lemon Parmesan Farro Bowl with Roasted Asparagus and Zucchini

Farro, an ancient grain with a wonderfully chewy texture and nutty flavor, takes center stage in this vibrant bowl. Cooked risotto-style with vegetable stock, it becomes creamy and rich, while roasted asparagus and zucchini add a smoky, tender contrast. Bright lemon zest, salty Parmesan, and crunchy walnuts tie everything together for a satisfying meal that’s as beautiful as it is delicious.

This recipe celebrates the best of spring produce, but it’s hearty enough to enjoy year-round. The two-step vegetable preparation—roasting the tips and slicing the stalks into the farro—ensures every bite is packed with flavor and texture. Perfect for a weeknight dinner or a healthy lunch, this bowl is sure to become a favorite.

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Ingredients

0.75 cup FarroView ingredient guideLike ingredientDislike ingredient

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

8 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the middle position and preheat to 450°F. In a medium pot, combine farro, stock concentrates, and 3½ cups water. Bring to a boil, then reduce heat and simmer until farro is tender, 25–30 minutes. If the liquid evaporates before the farro is done, add a splash more water.
2. While farro cooks, prepare the vegetables. Wash and dry all produce. Trim and discard the woody ends of the asparagus. Cut off the tips (about 1½ inches) and set aside. Chop the remaining stalks into ½-inch pieces. Slice the zucchini into thin rounds. Mince or grate the garlic. Halve, peel, and finely dice the onion. Zest the lemon, then halve it; cut one half into wedges for serving.
3. On a baking sheet, toss the asparagus tips and zucchini rounds with a generous drizzle of olive oil. Season with salt and pepper. Roast until nicely browned and tender, 15–20 minutes, tossing halfway through.
4. Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add the diced onion and cook, stirring frequently, until soft and translucent, 3–4 minutes. Add the minced garlic and cook until fragrant, about 1 minute.
5. About 5 minutes before the farro is done (grains should be just shy of al dente), stir the chopped asparagus stalks into the pot with the farro. Continue cooking until both are tender. Drain the farro and asparagus mixture, then add it to the pan with the onion and garlic. Stir in the juice from the lemon half, half of the lemon zest, half of the Parmesan, and 1 tablespoon butter. Season with salt and pepper to taste.
6. Divide the farro mixture between bowls. Top with the roasted zucchini and asparagus tips. Sprinkle with the walnuts, remaining Parmesan, and remaining lemon zest. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different grain instead of farro?

Yes, you can substitute farro with spelt, barley, or brown rice. Adjust cooking time according to the grain’s package instructions.

How do I store leftovers?

Store the farro mixture and roasted vegetables separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.

Is this recipe vegan?

No, it contains Parmesan cheese and butter. To make it vegan, use nutritional yeast instead of Parmesan and substitute butter with olive oil or a vegan butter alternative.