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Zucchini & Asparagus Farro 'Risotto'
with toasted pine nuts and creme fraiche

Active: 35 minTotal: 35 min

Green garlic (sometimes known as spring or new garlic) is a less mature, milder tasting garlic. It's got a budding garlic bulb at the end and has green shoots. If it's easily found, it's definitely worth using to add flavor to this farro 'risotto' - our no-stir version of risotto using farro.

Ingredients

Servings:
4
Metric
Zucchini & Asparagus Farro 'Risotto':
  • Farro, pearled and uncooked (for 2 meals) - 2 cups
  • Green garlic (sub 1 clove garlic for each green garlic stalk) - 2 stalks
  • Onions - 1 , diced
  • Zucchini - 2, diced
  • Asparagus - 1 lb, sliced
  • Cannellini beans (14 oz / 397 g can) - 1 can, drained and rinsed
  • Pine nuts - 1/3 cup
  • Cooking oil - 1 Tbsp
  • Butter - 1 Tbsp
  • Basil, dried - 1 1/2 tsp
  • Creme fraiche (sub sour cream) - 1/4 cup
  • Lemon juice - 2 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Farro - This makes enough for Thursday’s dinner. Bring a saucepan of water to boil. Give it a generous sprinkle of salt and add farro. If you bought semi-pearled or husked farro, it should take about 25 minutes to cook until al dente, tender but not soggy. Reserve half for Thursday. (Can be done up to 5 days ahead)
  2. Green garlic or garlic - If using green / spring / new garlic, chop it as you would with green onions. If using garlic, just crush or mince. (Can be done up to 4 days ahead)
  3. Onions / Zucchini / Asparagus - Prep as directed. (Can be done up to 3 days ahead)
  4. Beans - Drain and rinse.

Make

  1. Heat a saute pan medium-high heat. Add pine nuts and toast until golden brown, 3 to 5 minutes. Remove from pan and set aside.
  2. Return pan to medium-high heat and add cooking oil and butter. Once heated / melted, add green garlic / garlic, onions, and basil to heated fat with a sprinkle of salt. Saute for ~3 minutes, until softened and fragrant.
  3. Next add in zucchini and asparagus and saute for 4 to 7 minutes, until veggies are mostly done to your liking.
  4. Fold in beans and cooked farro (remember to reserve half the farro for Thursday) and cook for another 2 to 3 minutes. Finish with creme fraiche, lemon juice, and pine nuts. Taste and then add salt and pepper as needed. Enjoy!
  5. If you want to get a head start on your slow cooker soup for tomorrow, you can.

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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

This meal has 39 reviews

Not my favorite salmon recipe - not sure if i found the spring garlic as in Hungary where I work and live none had ever heard of such ingredient....

By: Cecilia
Posted: Sep 20, 2015
Diet: Original

The salmon was solid, but the salad was the real star!! So good! (Used ramps on salmon instead of green garlic, and it was great)

By: Markell
Posted: May 14, 2015
Diet: Original

This was not my favorite salmon recipe from Cook Smarts, but it was still good. The zucchini/farro salad is what elevated this from 2 stars to 3. That was an outstanding salad.

By: Rachel
Posted: May 11, 2015
Diet: Original

We loved the salmon. The salad was ok, but felt like it was missing something.

By: stephanie
Posted: May 11, 2015
Diet: Original

2.5 stars. I didn't have any problems with this dish - overall it tasted good and was simple to prep. Just wasn't very impressive plated or taste-wise. Though we were stuck with cloves - I think green garlic, scapes or ramps wouldve definitely added some of the appeal our filets were missing!

By: Hilary
Posted: May 10, 2015
Diet: Paleo

I liked the zucchini - we both found the salmon underwhelming, though salmon is usually one of my favorites.

By: Sarah
Posted: May 05, 2015
Diet: Original