Use zucchini or swap it with one of your favorite spring vegetables in this colorful farro veggie risotto. Dill adds a special spring touch to give the risotto an extra boost of flavor.
This recipe is incredibly versatile and the zucchini can be swapped with a whole range of vegetables, such as chopped up broccolini, eggplant, asparagus, beans, and more. The protein can also be substituted for other vegetarian proteins like diced tofu, seitan, or tempeh.
1 Comment
Julie
May 13, 2016 at 10:33 amIs there a recipe for this? I don’t see it