Risotto-Style Farro Bowl with Grilled Zucchini and Asparagus

Farro has become a beloved grain among chefs and home cooks for its nutty flavor, chewy texture and high fiber content. This recipe pays homage to its Italian roots by cooking it risotto-style, resulting in a creamy, satisfying base.

We’ve paired the farro with bright lemon, crunchy walnuts and green vegetables prepared two ways: roasted zucchini and asparagus tips, plus tender asparagus stalks mixed right into the grains. It’s a wholesome, flavorful bowl that’s perfect for any season.

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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 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 fuzzy 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, 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, tossing frequently, until soft and translucent, 3-4 minutes. Add garlic and cook until fragrant, about 1 minute.
5. About 5 minutes before farro is done (grains should be just shy of al dente), stir the asparagus stalk pieces into the pot. Drain farro and asparagus once both 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.

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 leftovers 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.