Creamy Parmesan Broccoli White Bean Casserole

Original recipe yields 6 servings

• 1 tablespoon extra-virgin olive oil
• ½ cup chopped red onion
• 1½ cups farro, rinsed
• 3 cups unsalted vegetable broth
• 1 large head broccoli, cut into bite-size florets (about 6 cups)
• 2 (15.5-ounce) cans no-salt-added cannellini beans, rinsed
• 1 cup whole milk
• 1 tablespoon all-purpose flour
• 1 tablespoon grated lemon zest
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• ½ teaspoon crushed red pepper
• ¼ teaspoon salt
• 3 ounces cream cheese, at room temperature
• 1½ cups grated Parmesan cheese
• 2 tablespoons lemon juice

Directions

1. Preheat oven to 350°F. Lightly coat a 9-by-13-inch baking dish with cooking spray. Heat 1 tablespoon oil in a large Dutch oven over medium heat until shimmering. Add ½ cup onion; cook, stirring often, until translucent and softened, about 4 minutes.
2. Add rinsed farro; cook, stirring constantly, until lightly toasted and nutty, about 2 minutes. Add 3 cups broth; bring to a boil over medium-high heat. Reduce heat to medium-low; cover and cook, undisturbed, until the farro is slightly tender, about 15 minutes.
3. Add broccoli florets to the pot (do not stir); cover and cook over medium-low heat until the liquid is absorbed, about 5 minutes. Remove from heat. Add rinsed beans, 1 cup milk, 1 tablespoon flour, 1 tablespoon lemon zest, 2 teaspoons oregano, 1 teaspoon garlic powder, ½ teaspoon crushed red pepper and ¼ teaspoon salt; gently stir until evenly combined.
4. Transfer the farro mixture to the prepared baking dish. Dollop and nestle 3 ounces cream cheese into the farro mixture. Sprinkle with 1½ cups Parmesan; cover loosely with foil. Bake until heated through and the cheese is melted, about 15 minutes. Drizzle with 2 tablespoons lemon juice; stir the mixture to incorporate the cream cheese and lemon juice.