Summer “Farroto”
with lemon broccolini

Name: Summer “Farroto”
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 oz Cheese, parmesan, grated; 2 cloves Garlic, chopped; 1 lb Zucchini, diced; 8 leaves Basil, fresh, chiffonade; 1 1/2 cups Corn kernels, fresh or frozen; 1 oz Pine nuts (sub chopped pecans); 1 Tbsp Oil, cooking; 1/4 cup White wine (sub stock); 1/4 cup Stock, any type; ~2 cups Farro, cooked (leftover from Monday); 1/4 cup Pesto; 1 Tbsp Butter; 1 tsp Lemon juice; 12 oz Broccolini, trimmed; 2 tsp Lemon juice

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

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.

Dependency

Dry Rub Chicken

Ingredients

Metric

Servings:

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

Prep

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

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

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.
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.
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.
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.
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.
Just before serving, top farroto with cheese, basil and pine nuts. Enjoy with broccolini on the side.

Reviews

Ratings

0 reviews

Summer “Farroto” with lemon broccolini