Ingredients:

  • 1 pound (450g) mixed seasonal vegetables (e.g., butternut squash, bell peppers, red onion, zucchini), cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup (200g) pearled farro, rinsed
  • 1/2 cup (120ml) dry white wine (optional)
  • 4 cups (950ml) low-sodium vegetable broth, warmed
  • 1/2 cup (50g) grated Parmesan cheese, plus extra for serving
  • 2 tablespoons unsalted butter
  • 2 tablespoons chopped fresh parsley, for garnish
  • Salt and pepper to taste

Instructions:

  1. Toss vegetables with olive oil, salt, pepper, and thyme. Spread on a roasting pan and roast at 400°F (200°C) until tender and slightly caramelized.
  2. In a large pot, heat olive oil over medium heat. Add onion and cook until softened. Add garlic and cook until fragrant.
  3. Add farro to the pot and toast for 2-3 minutes, stirring constantly.
  4. If using, pour in white wine and cook until almost completely absorbed.
  5. Add a ladleful of warm broth to the farro, stirring constantly until absorbed. Repeat this process, adding broth one ladleful at a time, until the farro is tender but still slightly chewy.
  6. Stir in roasted vegetables, Parmesan cheese, and butter. Season with salt and pepper to taste.
  7. Garnish with fresh parsley and extra Parmesan cheese. Serve immediately.