Farro Risotto

Ingredients:
1 cup farro 
4 cups chicken broth (or water)
1 cup small diced zucchini
1 cup small diced carrot
2 tablespoons olive oil (divided) 
1 tsp dried oregano or 1 tablespoon fresh oregano 
1 tsp salt 
1 tablespoon chopped parsley. 

Directions:

Toss the diced zucchini and carrot in 1 tablespoon of olive oil and 1 teaspoon of salt. Roast the vegetables at 400 degrees F for 20-25 minutes until cooked through. 

On a stovetop in a medium pan, heat the remaining 1 Tablespoon of olive oil. Add the farro and toast for 30 seconds. 

Add 1 cup of broth or water to the pan, stirring consistently and slowly. When the pan is running dry, add 1 more cup of broth. Repeat this until all of the broth has been used and the farro is cooked through. 

Fold in the roasted vegetables and oregano. Top with chopped parsley and serve.