Lemon Parmesan Farro Bowl with Grilled Zucchini and Asparagus

Farro has become a favorite grain for its nutty flavor, chewy texture and high fiber content. This recipe pays homage to its Italian roots, preparing it risotto-style with a bright lemon finish.

We pair the farro with green veggies prepared two ways: roasted asparagus tips and zucchini rounds, plus chopped asparagus stalks cooked right into the grain. Crunchy walnuts and salty Parmesan tie it all together.

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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 and cook until farro is tender, 30-35 minutes. If water evaporates before farro is done, add a splash more.
2. Wash and dry all produce. Trim and discard woody ends of asparagus. Cut off the 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. 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. 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 until fragrant, about 1 minute.
5. About 5 minutes before the farro is done (grains should be just shy of al dente), stir the chopped asparagus stalks into the pot. Drain once both farro and asparagus are tender, then add to the pan with onion and garlic. Stir in juice of half the lemon, half the lemon zest, half the Parmesan and 1 tablespoon butter. Season with salt and pepper.
6. Divide farro mixture between bowls. Top with roasted zucchini and asparagus tips. Sprinkle with remaining lemon zest, walnuts and remaining Parmesan. Cut 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 barley, spelt or brown rice, but cooking times may vary.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.

Is this recipe vegetarian?

Yes, it is vegetarian. For a vegan version, omit the Parmesan and butter or use plant-based alternatives.