I love how packed with vegetables and nutrients it is, and it’s a much more health-conscious version of risotto since it is actually made with farro instead of rice!
In a medium pot, combine 3½ cups of water, the farro, and vegetable bouillon and bring to a boil. Continue to cook for 30-35 minutes total, until farro is cooked through. Add more water if it evaporates before the farro is ready.
Meanwhile, trim the bottom of the asparagus. A neat way a chef once taught me to do this is by snapping the bottoms off by hand. The asparagus will snap at just the right place to trim!
Next, cut off the fuzzy tops of the asparagus and set aside, and chop the rest of the asparagus spears into ½-inch bits, setting aside separately from the tops.
Toss your zucchini rounds and asparagus tips in a drizzle of olive oil and place flat on the baking sheet. Season with salt and pepper and place in the oven for 15-20 minutes until gently browned, and set aside.
Heat a drizzle of olive oil in a large pan over medium-high heat.
Add the onion and cook for 4-5 minutes until translucent.
Add the minced garlic and cook for an additional minute until fragrant.
Stir the asparagus bottoms into the farro about 5 minutes before the farro finishes cooking.
Once the farro is cooked through, add to the pan with the onion and garlic and stir until well combined.
Add 1-2 tbsp of butter and ¼ cup of parmesan and stir well (feel free to add more parmesan, if needed).
Top with your baked zucchini and asparagus tips, and a sprinkle of walnuts, and enjoy!
Nutrition
Nutrition Facts
Healthy Veggie Risotto
Amount Per Serving (8 oz)
Calories 513Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 7g44%
Cholesterol 26mg9%
Sodium 1050mg46%
Potassium 801mg23%
Carbohydrates 73g24%
Fiber 16g67%
Sugar 8g9%
Protein 17g34%
Vitamin A 1349IU27%
Vitamin C 29mg35%
Calcium 221mg22%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.