Preheat a dry skillet over medium heat. Add rinsed farro and toast for 4–5 minutes, stirring frequently until golden brown and fragrant.

In a separate pot, heat olive oil over medium heat. Add chopped shallot and sauté for 3–4 minutes until translucent. Stir in minced garlic and sauté for another 30 seconds.

Introduce toasted farro to the pot with sautéed shallots and garlic. Pour in vegetable broth (or water) and raise heat to bring to a boil.

Once boiling, reduce heat to low and cover. Let simmer for 25–30 minutes, stirring occasionally, until liquid is absorbed and farro is tender but chewy.

Remove from heat, season with salt and pepper to taste, and stir gently to combine.

Fold in chopped parsley and lemon zest before serving. Optionally add Parmesan cheese for extra richness.