Risotto-Style Farro Bowl with Roasted Zucchini, Asparagus and Walnuts

Farro has earned its place in the spotlight with its nutty flavor, chewy texture and impressive fiber content. This recipe pays homage to its Italian roots by preparing it risotto-style-slowly simmered until creamy and tender. The result is a comforting yet wholesome base for a medley of green vegetables and crunchy walnuts.

We’ve paired the farro with roasted zucchini and asparagus for a delightful contrast of textures. A squeeze of fresh lemon and a sprinkle of Parmesan tie everything together, making this bowl a satisfying meal that’s as nourishing as it is delicious.

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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 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 cook 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 the woody ends of asparagus. Cut off the tips and set aside; chop the 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; cut one half into wedges.
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. While vegetables roast, 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 are tender. Transfer the farro and asparagus to the pan with onion and garlic. Stir in juice from the lemon half, 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 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 barley, spelt or brown rice. Adjust cooking times as needed.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a splash of water or broth.

Can I make this recipe vegan?

To make it vegan, omit the Parmesan and butter or use vegan alternatives. Use vegetable stock concentrate and a plant-based butter substitute.