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.
About Kate
Kate Wilke is the content manager at 301brands, and she's the managing editor of OhMyVeggies.com. When she's not paddle boarding or skiing, she's informing someone about global warming (or cats) over a local double IPA. Follow her on Instagram — @kateewilke
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Comments
Is there a recipe for this? I don’t see it