Lemon Parmesan Farro Bowls with Roasted Zucchini and Asparagus

Farro, an ancient grain with a rich history in Italian cuisine, is beloved for its nutty flavor and chewy texture. In this recipe, we cook it risotto-style, slowly simmering it with vegetable stock until tender and creamy.

Bright lemon, salty Parmesan and crunchy walnuts complement the earthy farro, while green vegetables-asparagus and zucchini-are roasted to bring out their sweetness. The result is a satisfying, wholesome bowl that’s perfect for a weeknight dinner.

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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

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. Adjust an oven rack to the middle position and preheat to 450°F. In a medium pot, combine the farro, veggie stock concentrates and 3½ cups water (6 cups for 4 servings). Bring to a boil, then reduce to a simmer and cook until the farro is tender, 25-30 minutes. If the water evaporates before the farro is done, add a splash more.
2. Meanwhile, wash and dry all produce. Trim and discard the woody bottom ends from the asparagus. Cut off the tips and set aside; chop the stalks into ½-inch pieces. Trim the zucchini and slice into thin rounds. Mince or grate the garlic. Halve, peel and finely dice the onion. Zest the lemon, then halve it; cut one half into wedges.
3. On a baking sheet, toss the asparagus tips and zucchini rounds with a large drizzle of olive oil. Season generously with salt and pepper. Roast, tossing halfway through, until browned and tender, 15-20 minutes.
4. While the vegetables roast, heat a drizzle of olive oil in a large pan over medium-high heat. Add the onion and cook, stirring frequently, until soft and translucent, 3-4 minutes. Add the garlic and cook until fragrant, about 1 minute.
5. About 5 minutes before the farro is done, stir the chopped asparagus stalks into the pot (the grains should be just shy of al dente). Drain everything once tender, then add to the pan with the onion and garlic. Stir in half the lemon zest, the juice from the lemon half, half the Parmesan and 1 tablespoon butter (2 tablespoons for 4 servings). Season with salt and pepper.
6. Divide the farro mixture between bowls. Top with the roasted zucchini and asparagus tips. Sprinkle with the walnuts and remaining Parmesan and lemon zest. Serve with lemon wedges on the side for squeezing over.

Recipe Tips

FAQ

Can I use a different grain instead of farro?

Yes, you can substitute farro with spelt, barley or brown rice, but cooking times may vary. Adjust the liquid and cook time accordingly.

Is this recipe vegan?

No, as written it contains Parmesan cheese and butter. To make it vegan, omit the Parmesan and use a plant-based butter or extra olive oil.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water to refresh the grains.