Creamy Farro Bowl with Roasted Zucchini and Asparagus

Farro is a beloved ancient grain known for its nutty flavor and chewy texture. In this recipe, we cook it risotto-style for extra creaminess, then pair it with bright lemon, crunchy walnuts and green vegetables prepared two ways. The result is a satisfying bowl that’s perfect for a weeknight dinner or meal prep.

Roasted zucchini and asparagus tips add a caramelized touch, while the chopped asparagus stalks are simmered right into the farro for added flavor and nutrition. A sprinkle of Parmesan and walnuts finishes the dish with savory and crunchy notes.

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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 pack Lemon JuiceView 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. Combine farro, stock concentrates and 3½ cups water in a medium pot. Bring to a boil and 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 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.
3. Toss asparagus tips, zucchini and a large drizzle of olive oil on a baking sheet. 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. Stir asparagus stalk pieces into pot with farro about 5 minutes before farro is done (grains should be just shy of al dente). Drain once both are tender, then add to pan with onion and garlic. Stir in lemon juice to taste, half the Parmesan and 1 tablespoon butter. Season with salt and pepper.
6. Divide farro mixture between bowls. Top with zucchini and asparagus tips. Sprinkle with walnuts and remaining Parmesan.

Recipe Tips

FAQ

Can I use a different grain instead of farro?

Yes, you can substitute spelt, barley or brown rice, but cooking times will vary. Adjust liquid and cook time accordingly.

How do I store leftovers?

Store 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.

Can I make this vegan?

Absolutely! Omit the Parmesan and butter or use vegan alternatives. Nutritional yeast can add a cheesy flavor.