Risotto-Style Farro Bowls with Roasted Zucchini and Asparagus

Farro, an ancient grain with a nutty flavor and chewy texture, is a fantastic base for a hearty bowl. Packed with fiber, it’s both satisfying and nutritious. Here, we prepare it risotto-style, slowly cooking it in a flavorful broth until creamy, then tossing it with bright lemon, crunchy walnuts, and Parmesan.

To round out the bowl, we roast zucchini and asparagus until caramelized, adding a pop of green and a smoky sweetness. This dish is a celebration of textures and flavors—creamy farro, tender vegetables, and a crunch of walnuts. Perfect for a wholesome 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 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 to maintain a simmer. 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 bottom ends from 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 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, tossing halfway through, until browned and tender, 15–20 minutes.
4. While vegetables roast, heat a drizzle of olive oil in a large pan over medium-high heat. Add onion and cook, stirring frequently, until soft and translucent, 3–4 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute.
5. About 5 minutes before farro is done, stir the chopped asparagus stalks into the pot (the farro should be just shy of al dente). Once both are tender, drain any excess liquid, then transfer the farro and asparagus to the pan with onion and garlic. Stir in half the lemon zest, juice from the lemon half, 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 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. 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 dish vegan?

Absolutely. Omit the Parmesan and butter, and use a vegan butter or olive oil instead. Add a tablespoon of nutritional yeast for a cheesy flavor.