We love this dish for its versatility! Feel free to change up the veggie ingredients or add a protein like grilled chicken or tofu. This is a great comfort recipe to have up your sleeve for a weeknight dinner at home.
Veggie Dinner Idea: Farro Rissotto
In a medium-sized pot, bring 2 quarts (1.9 L) of water to boil.
Season with salt, add farro, turn heat down to a medium flame. Boil like pasta until the farro is al dente - softened but still with a nice chewy bite to it - this should take about 20 to 25 minutes. This step can also be done ahead of time and the farro can just be refrigerated until it's ready for use. (I always like to make a lot over the weekend for various farro dishes through the week.)
Heat a 4 quart (3.8 L) saute pan over medium-high heat. Add olive oil and let it warm up for 10 to 15 seconds.
Add garlic, and let those flavors sizzle for a little while. Add diced onions and cook for about 2 minutes. (I also like to add a dash of salt at this point to allow the onions to absorb some flavor.)
When onions are softened, add the roma tomatoes and cook them for about 5 minutes, stirring the pan to prevent sticking.
Add zucchini to the pot and cook for another 3 to 5 minutes, which will allow the zucchini to cook but not reach vegetable death (overcooked vegetables are the worst!).
Add the beans and cooked farro. Cook for another 2 minutes.
Turn off heat and add creme fraiche. Season with salt and pepper to desired flavor. Add dill or parsley and serve piping hot.