Risotto-Style Farro Bowl with Roasted Zucchini and Asparagus

Farro is having a moment and for good reason. This ancient grain boasts a nutty flavor, chewy texture and plenty of fiber. Here, we prepare it risotto-style, slowly simmering it with stock for a creamy finish. The result is a hearty bowl packed with green veggies, bright lemon and crunchy walnuts.

Roasted zucchini and asparagus add a smoky sweetness, while Parmesan and butter bring richness. This dish is a celebration of textures and flavors-perfect for a weeknight dinner or meal prep. Serve with lemon wedges for a fresh pop of acidity.

Log in to save recipes and build weekly shopping lists.

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 rack to middle position and preheat oven to 450°F. In a medium pot, combine farro, stock concentrates and 3½ cups water. Bring to a boil, then reduce heat and simmer until farro is tender, 30-35 minutes. If water evaporates before farro is done, add a splash more.
2. Meanwhile, wash and dry all produce. Trim and discard woody ends of asparagus. Cut off 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 lemon, then halve; cut one half into wedges.
3. Toss asparagus tips and zucchini with a drizzle of olive oil on a baking sheet. Season with salt and pepper. Roast until nicely browned, 15-20 minutes, tossing halfway through.
4. Heat a drizzle of olive oil in a large pan over medium-high heat. Add onion and cook, tossing, until soft and translucent, 3-4 minutes. Add garlic and cook until fragrant, about 1 minute.
5. About 5 minutes before farro is done, stir asparagus stalk pieces into the pot. Continue cooking until farro and stalks are tender. Drain, then add to the pan with onion and garlic. Stir in juice from 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 walnuts, remaining Parmesan and remaining lemon zest. 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 spelt, barley or brown rice, but cooking times may vary. Adjust liquid and simmer time accordingly.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of water or broth to refresh the texture.

Is this recipe vegan?

No, it contains Parmesan cheese and butter. To make it vegan, use nutritional yeast or vegan Parmesan and substitute butter with olive oil or vegan butter.