Asparagus and Zucchini Farro Bowls with Lemon and Walnuts

Farro has become a beloved grain among chefs and home cooks for its nutty flavor, chewy texture, and high fiber content. This recipe pays homage to its Italian roots by cooking it risotto-style, creating a creamy yet hearty base.

We pair the farro with bright lemon, crunchy walnuts, and green vegetables prepared two ways: roasted zucchini and asparagus tips, plus tender asparagus stalks stirred into the grain. The result is a vibrant, satisfying bowl that’s perfect for a weeknight dinner.

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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

2 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 rack to middle position and preheat oven to 450°F. In a medium pot, combine farro, veggie stock concentrates, and 3½ cups water. Bring to a boil, then cook until farro is tender, 25–30 minutes. If water evaporates before farro is done, add a splash more.
2. Wash and dry all produce. Trim and discard woody bottom ends of asparagus. Cut off fuzzy tips and set aside. Chop stalks into ½-inch pieces. Slice zucchini into thin rounds. Mince or grate garlic. Halve, peel, and finely dice onion. Zest both lemons, then halve one; cut that half into wedges.
3. On a baking sheet, toss asparagus tips, zucchini, and a large drizzle of olive oil. Season generously with salt and pepper. Roast until nicely browned, 15–20 minutes, tossing halfway through.
4. Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add onion and cook, tossing frequently, until soft and translucent, 3–4 minutes. Add garlic and cook, tossing, until fragrant, about 1 minute.
5. About 5 minutes before farro is done (grains should be just shy of al dente), stir asparagus stalk pieces into the pot with farro. Drain once both are tender, then add to the pan with onion and garlic. Stir in half the lemon zest, juice from the lemon half, half the Parmesan, and 1 tablespoon butter. Season with salt and pepper.
6. Divide farro mixture between bowls. Top with roasted zucchini and asparagus tips. Sprinkle with 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 barley, spelt, or brown rice. Adjust cooking times according to the grain’s package instructions.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or on the stovetop with a splash of water to refresh the grains.

Can I make this recipe vegan?

To make it vegan, omit the Parmesan cheese and butter. Use a dairy-free butter substitute or additional olive oil, and add a sprinkle of nutritional yeast for a cheesy flavor.