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Summer “Farroto”
with lemon broccolini

Active: 30 min Total: 30 min
We call this hearty stovetop dish “farroto” because the preparation and ingredients are similar to traditional risotto, though made with whole grain farro instead of traditional rice. Plus, there are no long cook times in this weeknight-friendly variation. Thanks to farro that was pre-cooked earlier in the week, this dish cooks in a matter of minutes.
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Tags

Ingredients

Metric
Servings:
4
Summer “Farroto”:
  • Cheese, parmesan - 2 oz, grated
  • Garlic - 2 cloves, chopped
  • Zucchini - 1 lb, diced
  • Basil, fresh - 8 leaves, chiffonade
  • Corn kernels, fresh or frozen - 1 1/2 cups
  • Pine nuts - 1 oz (sub chopped pecans)
  • Oil, cooking - 1 Tbsp
  • White wine - 1/4 cup (sub stock)
  • Stock, any type - 1/4 cup
  • Farro, cooked (leftover from Monday) - ~2 cups
  • Pesto - 1/4 cup
  • Butter - 1 Tbsp
  • Lemon juice - 1 tsp
Lemon Broccolini:
  • Broccolini - 12 oz, trimmed
  • Lemon juice - 2 tsp

Nutrition Facts

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Prep

  1. Cheese / Garlic / Zucchini / Corn (if using fresh cobs) / Broccolini - Prep as directed. Store separately. (Can be done up to 4 days ahead)
  2. Basil / Corn (if using frozen) - Chiffonade basil. Defrost frozen corn in the microwave.

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Make

  1. Heat a skillet over medium heat. Add pine nuts and toast until golden brown (watch them closely so they don’t burn), ~2 minutes. Set nuts aside and return pan to heat.
  2. Add oil and then zucchini with a pinch of salt. Saute until zucchini is tender, 2 to 3 minutes. Add garlic and saute for 1 minute more.
  3. Pour wine and stock over zucchini and bring to a simmer. Simmer for 1 minute and then add farro and corn. Saute until farro and corn are heated through.
  4. Remove pan from heat and stir in pesto, butter and lemon juice (portion for the farroto) until butter melts. Season with some salt and pepper.
  5. Place broccolini in a microwave-safe bowl and cover with a damp paper towel. Microwave until broccolini is tender, 3 to 4 minutes. (If you prefer, you can saute broccolini in a skillet with some oil until tender, 5 to 7 minutes.) Squeeze lemon juice (portion for the broccolini) over top and season with some salt and pepper.
  6. Just before serving, top farroto with cheese, basil and pine nuts. Enjoy with broccolini on the side.

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Reviews

Ratings

Original (88)
Gluten-free (3)
Paleo (10)
Vegetarian (12)

36 reviews

We really enjoy farro dishes and this was good.

By: Nancy
Posted: Aug 18, 2021
Diet: Original
0 Helpful

This came together quickly and was perfect for a hot summer night. I did toss in some oven baked bacon for some extra crunch, delicious.

By: Catherine
Posted: Jul 13, 2021
Diet: Original
0 Helpful

Made as is. Tasty and satisfying.

By: Joy
Posted: Jul 11, 2021
Diet: Original
0 Helpful

Flavorful! Made as is and will definitely make again.

By: Angela
Posted: Jul 08, 2021
Diet: Vegetarian
0 Helpful

This was great! I omitted the parmesan and used store-bought vegan pesto. I also roasted the broccolini instead of microwaving. Next time, I'd probably toss in some veggie sausage as it wasn't very filling.

By: Sarah
Posted: Jun 07, 2021
Diet: Vegetarian
0 Helpful

Surprised by how much we enjoyed this! To sauté the broccolini at the end, I let it get a little charred with some olive oil, salt and pepper before throwing a little water in and letting it steam with the lid on. Finished with 2 cloves of minced garlic and some red pepper flakes before sprinkling the lemon juice on.

By: Lynn
Posted: Jan 05, 2020
Diet: Original
0 Helpful