Lemon Parmesan Farro Bowl with Roasted Asparagus and Zucchini

Farro has become a beloved grain for its nutty flavor, chewy texture and high fiber content. This recipe pays homage to its Italian roots by treating it like a risotto, simmered with vegetable stock until tender, then finished with bright lemon, crunchy walnuts and a duo of green vegetables.

We prepare the asparagus two ways: the tender tips are roasted alongside zucchini until caramelized, while the chopped stalks are cooked directly with the farro for extra flavor. A final sprinkle of Parmesan and walnuts adds the perfect savory crunch.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

0.75 cup FarroView ingredient guideLike ingredientDislike ingredient

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. In a medium pot, combine farro, stock concentrates and 3½ cups water. Bring to a boil and cook until tender, 30-35 minutes. If water evaporates before farro is done, add a splash more.
2. Preheat oven to 450°F. Trim and discard bottom inch of asparagus. Cut off the fuzzy tips and set aside. Chop stalks into ½-inch pieces. Slice zucchini into 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, zucchini and a generous drizzle of olive oil. Season 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, stirring frequently, until soft and translucent, 3-4 minutes. Add garlic and cook until fragrant, about 1 minute.
5. Stir the chopped asparagus stalks into the pot with the farro about 5 minutes before the farro is done (the grains should be just shy of al dente). Drain once both are tender. Add the drained farro and asparagus to the pan with 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.

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 according to package directions.

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.

Can I make this dish vegan?

Yes, omit the Parmesan and butter. Use a dairy-free butter substitute and nutritional yeast for a cheesy flavor.