Creamy Lemon Farro Bowl with Grilled Zucchini and Asparagus

Farro has become a favorite grain for its nutty flavor, chewy texture and high fiber content. In this recipe, we prepare it risotto-style, simmered in vegetable stock until tender and creamy.

To round out the bowl, we add bright lemon, crunchy walnuts and green veggies prepared two ways: roasted asparagus tips and zucchini rounds, plus chopped asparagus stalks stirred into the farro. It’s a satisfying, wholesome meal that comes together in under an hour.

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Ingredients

0.75 cup FarroView ingredient guideLike ingredientDislike ingredient

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

6 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. Preheat oven 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, 30-35 minutes. If water evaporates before farro is done, add a splash more.
2. Meanwhile, wash and dry all produce. Trim and discard the woody ends of asparagus. Cut off the tips and set aside; chop the stalks into ½-inch pieces. Slice zucchini into thin rounds. Mince or grate garlic. Halve, peel and finely dice onion. Zest the lemon, then halve it.
3. On a baking sheet, toss asparagus tips and zucchini rounds with a drizzle of olive oil. Season generously with salt and pepper. Roast until nicely browned, 15-20 minutes, tossing halfway through.
4. Heat a drizzle of olive oil in a large pan over medium-high heat. Add onion and cook, stirring frequently, until soft and translucent, 3-4 minutes. Add garlic and cook until fragrant, about 1 minute.
5. About 5 minutes before the farro is done, stir in the chopped asparagus stalks. Continue cooking until farro and asparagus are tender. Drain any excess liquid, then transfer the farro mixture to the pan with the onion and garlic. Stir in the juice of half the lemon, half the lemon zest, half the Parmesan and 1 tablespoon butter. Season with salt and pepper.
6. Divide the farro mixture between bowls. Top with roasted zucchini and asparagus tips. Sprinkle with remaining lemon zest, walnuts and remaining Parmesan. Cut the remaining lemon into wedges and serve 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 times accordingly.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.

Can I make this dish vegan?

To make it vegan, omit the Parmesan and butter. Use a vegan butter substitute and nutritional yeast for a cheesy flavor.