Creamy Lemon Farro Bowl with Roasted Zucchini and Asparagus

Farro has become a beloved grain in kitchens everywhere, prized for its nutty flavor, chewy texture and high fiber content. In this recipe, we honor its Italian roots by cooking it risotto-style, creating a creamy base that pairs beautifully with fresh green vegetables.

Roasted zucchini and asparagus add a tender, slightly charred contrast, while bright lemon and crunchy walnuts bring everything together. It’s a simple, satisfying bowl that’s as nutritious as it is delicious.

Log in to save recipes and build weekly shopping lists.

Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

0.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

8 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.75 cup FarroView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a medium pot, heat a drizzle of olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more.
3. Add the farro to the pot and stir to coat with oil. Cook for 1-2 minutes until lightly toasted.
4. Dissolve the veggie stock concentrate in 2 cups of hot water. Add the stock to the pot with the farro. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until farro is tender and creamy, about 25-30 minutes. Add more water if needed.
5. Meanwhile, on the prepared baking sheet, toss the diced zucchini and asparagus pieces with olive oil, salt and pepper. Roast for 15-20 minutes until tender and lightly browned.
6. When the farro is done, stir in the grated Parmesan, lemon zest and lemon juice. Season with salt and pepper to taste.
7. Divide the farro between bowls. Top with roasted vegetables and sprinkle with chopped walnuts. Serve warm.

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 time as needed.

Is this recipe vegan?

It can be made vegan by omitting the Parmesan or using a vegan alternative. The rest of the ingredients are plant-based.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water to loosen.