Farro with Mushrooms & Asparagus
Total Time
45 minutes
Prep Time
5 minutes
Cook Time
40 minutes
Rating
4.84 out of 5 stars
(6)
Ingredients
4 servings
- 2 cups vegetable broth
- 1/2 cup uncooked farro, (rinsed and drained)
- 1 tablespoons olive oil
- 8 ounces mushrooms, (sliced)
- 3/4 lb asparagus, (ends trimmed and cut into 1-inch pieces)
- 3 cloves garlic, (minced)
- 1 large shallot, (minced)
- 1/2 teaspoon dried thyme
- Zest of 1 lemon
- Juice of 1 lemon
- Kosher salt and black pepper, (to taste)
- 2 to 3 ounces goat cheese
- 1 tablespoon chopped chives
- Garnish: squeeze of fresh lemon juice, (optional)
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Preparation
Step 1
In a medium saucepan, combine the farro and vegetable broth. Bring to a boil and reduce to a simmer. Cook the farro for 30 minutes or until tender. Drain off any excess broth.
Step 2
While the farro is cooking, in a large skillet, heat the olive oil over medium high heat. Add the mushrooms and cook for 2 minutes, the mushrooms will begin to sweat and release their moisture. Add the asparagus and continue cooking for an additional 4 minutes, stirring occasionally, until the vegetables have softened.
Step 3
Add the garlic, shallot, and thyme and sauté, stirring continuously, for 1 minute or until fragrant. Stir in the lemon zest and lemon juice. Season to taste with salt and pepper, to taste.
Step 4
Add the cooked farro to the skillet and stir to combine. Crumble the goat cheese over the farro and vegetables. Stir until creamy. I always start with 2 ounces of goat cheese and taste. If you want a stronger goat cheese flavor and the farro to be creamier, you can add more goat cheese. Season with salt and pepper, to taste. Top with fresh chives and a little squeeze of fresh lemon juice, if using. Serve warm.
Step 5
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