Farro Mushrooms Asparagus Goat (Print-Friendly Version)
Farro, mushrooms, asparagus, and tangy goat cheese create a hearty, flavorful dish with fresh lemon and herbs.
# What You'll Need:
→ Base
01 -
120 g uncooked farro, rinsed and drained
02 -
480 ml vegetable broth
→ Vegetables
03 -
225 g mushrooms, sliced
04 -
340 g asparagus, ends trimmed, cut into 2.5 cm pieces
05 -
3 cloves garlic, minced
06 -
1 large shallot, minced
→ Seasonings and Aromatics
07 -
1 tablespoon olive oil
08 -
0.5 teaspoon dried thyme
09 -
Zest of 1 lemon
10 -
Juice of 1 lemon
11 -
Kosher salt, to taste
12 -
Freshly ground black pepper, to taste
→ Finishing
13 -
60–85 g goat cheese, crumbled
14 -
1 tablespoon fresh chives, chopped
15 -
Fresh lemon juice, for garnish (optional)
# How to Make It:
01 -
In a medium saucepan, bring vegetable broth and farro to a boil. Reduce heat and simmer for 30 minutes or until farro is tender. Drain any excess broth.
02 -
While the farro cooks, heat olive oil in a large skillet over medium-high heat. Add mushrooms and cook for 2 minutes until moisture is released.
03 -
Add asparagus to the skillet and continue cooking for 4 minutes, stirring occasionally, until the vegetables are softened.
04 -
Stir in garlic, shallot, and dried thyme. Sauté for 1 minute until fragrant, then add lemon zest and juice. Season with salt and black pepper to taste.
05 -
Add the cooked farro to the skillet and stir until well combined with the vegetables.
06 -
Crumble goat cheese over the mixture and stir until the cheese melts and the dish is creamy. Adjust seasoning and goat cheese to taste. Top with chopped chives and an optional squeeze of fresh lemon juice. Serve warm.
# Additional Tips:
01 -
For a creamier texture and richer flavor, increase the amount of goat cheese to preference.