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.
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Comments
Is there a recipe for this? I don’t see it