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, then brightened with fresh lemon juice and Parmesan cheese. The green vegetables-asparagus and zucchini-are roasted until caramelized, adding a sweet contrast to the savory grains.

This dish is a celebration of simple, high-quality ingredients. Toasted walnuts provide a satisfying crunch, while the lemon zest and juice cut through the richness. Whether you’re looking for a meatless Monday meal or a hearty lunch, this farro 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

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. Preheat your oven to 450°F (230°C) with a rack in the middle position. In a medium pot, combine the farro, veggie stock concentrates and 3½ cups of water. Bring to a boil, then reduce heat and simmer until the farro is tender, about 25-30 minutes. If the water evaporates before the farro is done, add a splash more water.
2. While the farro cooks, prepare the vegetables. Wash and dry all produce. Trim the woody ends from the asparagus and discard. Cut off the tips and set them 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 both lemons, then halve one lemon and cut one half into wedges for serving.
3. On a baking sheet, toss the asparagus tips and zucchini rounds with a drizzle of olive oil, salt and pepper. Roast until browned and tender, about 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, about 3-4 minutes. Add the minced garlic and cook until fragrant, about 1 minute more.
5. About 5 minutes before the farro is done, stir the chopped asparagus stalks into the pot (the farro should be just shy of al dente). When both are tender, drain the farro and asparagus mixture, then add it to the pan with the onion and garlic. Stir in half of the lemon zest, the juice from the lemon half, half of the Parmesan cheese and 1 tablespoon of butter. Season with salt and pepper to taste.
6. Divide the farro mixture between serving bowls. Top with the roasted zucchini and asparagus tips. Sprinkle with the remaining Parmesan cheese, lemon zest and walnuts. 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 the cooking time according to the grain’s package instructions.

How do I store leftovers?

Store any 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.

Is this recipe vegan?

This recipe contains Parmesan cheese and butter, so it is not vegan. To make it vegan, use nutritional yeast instead of Parmesan and substitute the butter with olive oil or a plant-based butter.