Risotto-Style Farro Bowls with Roasted Zucchini and Asparagus

Farro has become a favorite grain for its nutty flavor, chewy texture and high fiber content. In this dish, we honor its Italian roots by cooking it risotto-style, slowly simmering the grains until creamy and tender.

We pair the farro with bright lemon, crunchy walnuts and green veggies prepared two ways: roasted zucchini and asparagus tips, plus tender asparagus stalks stirred right into the grains. It’s a satisfying, wholesome bowl that’s perfect for any night of the week.

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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, 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, zucchini and a drizzle of olive oil. Season generously with salt and pepper. Roast, tossing halfway through, until browned, 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 until fragrant, about 1 minute.
5. About 5 minutes before farro is done, stir the chopped asparagus stalks into the pot (grains should be just shy of al dente). Drain once both are tender, then add 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 farro mixture between bowls. Top with roasted zucchini and asparagus tips. Sprinkle with walnuts and remaining Parmesan and 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 on the stovetop or microwave.

Is this recipe vegetarian?

Yes, it is vegetarian. For a vegan version, omit the Parmesan and butter or use plant-based alternatives.