Fun fact about farro: the grain has roots from ancient times when it was used by the early Egyptians. Today, it’s a popular Italian staple that has attracted the attention of chefs around the world for its dense, chewy texture and nutty flavor. We made it into a risotto-style dish with Parmesan, veggies, a kick of citrus flavor, and a sprinkle of walnuts.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Veggie Stock Concentrate
In a medium pot, combine the farro, stock concentrates, and 4 cups water. Bring to a boil and cook 30-35 minutes, until tender.
Wash and dry all produce. Preheat the broiler to high or oven to 500 degrees. (HINT: If you have a grill, you can use it to cook the veggies!) Trim and discard the bottom inch of the asparagus. Next, cut the asparagus in half widthwise, then chop the bottom halves into 1/2-inch pieces. Slice the zucchini into rounds. Mince or grate the garlic. Halve, peel, and finely dice the onion. Zest and halve the lemon.
Toss the asparagus tops and zucchini on a baking sheet with a large drizzle of olive oil. Season generously with salt and pepper. Place under the broiler for 6-10 minutes, turning once, until slightly charred. Roughly chop half the zucchini.
Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Add the onion and cook, tossing, for 3-4 minutes, until softened and translucent. Add the garlic and cook, tossing, another minute, until fragrant. Add the 1/2-inch asparagus pieces to the pot with the farro during the last 5 minutes of cooking. Drain.
Finish the dish: Add the drained farro and asparagus to the pan with the onion and garlic. Stir in the chopped zucchini, the juice of half a lemon, half the Parmesan cheese, and 1 Tablespoon butter. Season with salt and pepper.
Plate: Divide the farro between bowls. Top with the zucchini rounds and asparagus tops. Sprinkle with lemon zest, pine nuts, and the remaining Parmesan cheese. Enjoy!