Risotto-Style Farro Bowls with Roasted Zucchini and Asparagus

Farro, an ancient grain with a nutty flavor and chewy texture, takes center stage in this satisfying bowl. Cooked risotto-style with stock, it becomes creamy and rich, while roasted zucchini and asparagus add a fresh, caramelized contrast. A squeeze of lemon, crunchy walnuts and a sprinkle of Parmesan tie everything together.

This dish is perfect for a wholesome weeknight dinner or meal prep. The combination of tender farro, vibrant green vegetables and savory Parmesan will make it a new favorite. Plus, it comes together in under an hour with simple ingredients.

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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

2 pack Lemon JuiceView 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, 25-30 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.
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. 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, stir asparagus stalk pieces into the pot with farro. Drain once both are tender, then add to the pan with onion and garlic. Stir in lemon juice to taste, 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 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. Adjust cooking times 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.

Is this recipe vegan?

It can be made vegan by omitting the Parmesan and butter or using vegan alternatives. The flavor will still be delicious.